Pasta with onion, bacon and goat cheese

By Bexter

Ingredients

• 1 pound campanelle
• 4 slices (4 ounces) bacon, sliced crosswise 1 inch thick
• 4 medium red onions, thinly sliced
• 2 garlic cloves, chopped
• 1 tablespoon fresh thyme leaves, plus more for serving
• Coarse salt and ground pepper
• 4 ounces soft goat cheese

Details

Servings 6

Preparation

Step 1

1.Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.

2.Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.

3.Add onions, garlic, and thyme to fat in skillet; season with salt and pepper. Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes. Uncover; cook until golden brown, 5 to 10 minutes more.

4.Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water. Season with salt and pepper. Toss, adding more pasta water as desired. Serve immediately, sprinkled with bacon and more thyme.