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Pasta with Onion, Bacon, and Goat Cheese


Bell-shaped noodles are an elegant base for this simple, rustic sauce. Other short pasta, such as penne or gemelli, would also be good choices.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, March 2004


  • 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


  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.

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