Pasta With Onion Bacon And Goat Cheese Food

TOMATO GOAT CHEESE PASTA

Steps:

• Boil a salted pot of water for your pasta. Cook it al dente according to package directions.
• In a medium saucepan, sauté the onion in the olive oil for 5-7 minutes over medium heat (ok if it lightly browns).
• Stir in the garlic and cook for 30 seconds.
• Add in the crushed tomatoes, Italian seasoning, and red pepper flakes (leave them out if you don't want any heat). Reduce the heat and simmer the sauce gently for about 10 minutes.
• Stir in the goat's cheese and basil (the cheese should melt right in and make the sauce creamy). If you're at all unsure about the taste of goat cheese, add it in gradually and taste as you go. Season with salt & pepper as needed. Serve with the drained pasta (add a splash of the pasta water if you want to thin the sauce out) and freshly grated parmesan cheese if desired.

CARAMELIZED ONION PASTA

Steps:

• Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
• Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
• Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.

ONE-POT CHICKEN, BACON, AND GOAT CHEESE PASTA RECIPE BY TASTY

Steps:

• In a large pot on medium-high heat, add bacon. Cook until the fat has rendered and the bacon is crispy. Remove bacon from pot and set aside. Leave bacon fat in pan.
• Season chicken with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.
• Add the red onion, asparagus, and garlic to the pot and until the asparagus is almost tender. Remove from pot.
• Add the pasta and chicken broth to the pot.
• Bring to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.
• When the pasta is almost tender. Lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and sun-dried tomatoes. Stir to incorporate.
• Add the chicken back to the pot. Sprinkle with chopped parsley and bring to the table to serve.
• Enjoy!

PASTA WITH ONION, BACON, AND GOAT CHEESE

Steps:

• Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.
• Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
• 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.
• 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.

BACON AND ONION PASTA

Steps:

• Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
• Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
• Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
• Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
• Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.

FETTUCCINE WITH TOMATOES, BACON, ARUGULA AND GOAT CHEESE

Steps:

• Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes.
• Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.
• Add leeks to same skillet and sauté until tender, about 3 minutes. Add garlic, rosemary and crushed red pepper; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.
• Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.

GOAT'S CHEESE & BACON ROSTI

Steps:

• Boil the potatoes in skins for 20-25 minutes, until just tender. Leave to cool, peel, then coarsely grate into a bowl.
• Heat 1 tbsp of olive oil in a medium non-stick frying pan, add the onion and lardons and fry for 7-8 minutes, stirring occasionally, until the onion is softened and lightly tinged with brown. Stir in the sage leaves and remove from the heat.
• Stir the onion, lardons and any juices left in the pan into the grated potato. Season with salt and pepper and mix well.
• Heat 1 tbsp of oil in the frying pan, add half the potato mixture and spread over the pan. Crumble the goat's cheese into small pieces, then sprinkle evenly over the potatoes. Spread the remaining potato over the top to seal in the cheese and press down lightly with the back of a wooden spoon.
• Cook the rösti over a moderate heat for 8 minutes until the underside is nicely browned, then put a large plate on top and invert the rösti onto it. Add another tablespoon of oil to the pan if you need to, then slide the rösti back into the pan and cook the other side for 8 minutes. Serve the rösti straight from the pan, cut into wedges, with green vegetables or a big green leaf salad.

CAMPANELLE WITH ONION, BACON AND GOAT CHEESE

Steps:

• Cook 1 pound campanelle.
• Drain, reserving 2 cups pasta water; return pasta to pot.
• Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
• Add onions, garlic, and thyme to fat in skillet; season with coarse salt and ground pepper.
• Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes.
• Uncover; cook until golden brown, 5 to 10 minutes more.
• 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.

PASTA BAKE WITH GOATS' CHEESE

Steps:

• Cook the pasta according to package instructions. Drain.
• Meanwhile, heat the oil in a non-stick frying pan and add the onion, pepper, courgette, aubergine and tomatoes. Cook over a medium-high heat for 5-6 minutes until slightly softened and browned at the edges.
• Preheat the oven to 180°C/Gas 4.
• Mix the cooked and drained pasta with the softened vegetables and put in an oven-proof dish. Stir in the pasta sauce and crumble the goats' cheese over the top.
• Bake in the oven for 20 minutes, covering with foil halfway through the cooking time if the top is browning too much. Sprinkle with torn basil before serving.