{ My Hypertufa Planter project is being featured this month on BobVila.com. I am up against three other great planter projects and would love your vote for my planters! If you'd like, you can vote RIGHT HERE. Voting is open until March 31st and you can vote once a day. Thank you! }
When I saw this recipe posted by Michael of Inspired by Charm I knew I needed to make it immediately! Bacon? Goat Cheese? Yes, please! I edited the recipe slightly, and included mushrooms. By the way, if you are not following Michael's blog, head over there and get ready to be inspired.
Ingredients:
- 1 lb pasta of your choice
- 5 oz bacon, cut into 1" pieces
- 2 medium red onions, sliced thin
- 8 oz. mini bella mushrooms, sliced
- 2-3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 oz log of goat cheese, sliced into sections
- flat leaf parsley, for garnish
- Freshly grated Parmesan, for garnish, if desired
Directions:
1. Bring a large pot of water to boil and cook pasta according to package instructions. Reserve 1 cup of pasta water before draining pasta and set aside. Drain pasta and set aside.
2. Meanwhile, cook bacon in a large skillet. When bacon is cooked thoroughly, remove from pan with a slotted spoon and place on a paper towel lined plate.
3. Add onions to the pan where you cooked the bacon (leave in the bacon fat!) and cook , stirring occasionally, with the cover on for 10-15 minutes, or until onions are tender and browned. Remove cover and add mushrooms, garlic, thyme, salt, and pepper. Cook for an additional 5-10 minutes, or until mushrooms have softened.
4. Add pasta, goat cheese, and reserved pasta water to the onion & mushroom mixture and cook on medium to low heat while stirring. Stir until the goat cheese has melted and all ingredients are combined.
5. Plate pasta and top with chopped flat leaf parsley and parmesan. Enjoy!
{ Serves 4 }
This pasta was so good! It's also a very quick meal to make, so it is a perfect weeknight meal.
