I got the water boiling and the pasta cooking. But then, I opened the fridge for what seemed to be like, the millionth time and I saw some goat cheese that I had bought for his salads. Well, he wasn’t really a fan of the goat cheese on the salad and I didn’t want to be wasteful so I figured that I’d melt it and whatever to give the dish “dimension.” And then my eyes came across the bacon. Well, that is sort of protein, and bacon and pasta seem like two super indulgent things, but bacon and tomato sauce don’t really go. Enter my epiphany.
I cut the bacon, fried it ‘til it was superrr crispyyy, added it to the cooked pasta and then threw in the goat cheese. OH MY GOSH IT LOOKS LIKE ALFREDO. Except without all of the butter and cream. Which I have never cooked for The Stud…and now that I think about it, myself, either. I don’t even really like Alfredo it’s just kind of weird to me. We were always a red gravy Italian family. Anyways, I added all of the spices that I would normally do for full Sunday gravy and boom, enter The Stud’s new favorite, with only half the guilt.
Recipe Report Card:
Amount of Pantry Staples Used: B
Stud approved: A
Taste profile: A
Final grade: A
1 box, your choice of pasta (we choose gluten free)
3-4 slices of bacon, diced
¼ cup crumbled goat cheese
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp crushed red pepper
½ tsp dried parsley
Dash of thyme
Dash of oregano
2. Small frying pan
In your saucepan, prepare pasta. I find with gluten free pasta, it always takes a little longer than the directions, so I definitely taste-test as I cook.
Heat skillet to medium high heat and cook bacon bits, stirring occasionally, until they are good and crispy. Set aside.
When pasta is finished, drain and splash a little cold water over top to stop cooking. Return pasta to saucepan. Add goat cheese in small increments, stirring as you go. If you see the pasta sticking too much, add a little EVOO. Add all spices to your pan, continue to mix. Add in bacon, or protein of your choice. Serve immediately.
Make ahead options:
In an effort to save time, I cooked the bacon the day before. The Stud said it was “good” but it was better cooking the bacon fresh because the crispy-ness of the bacon was still there so the texture of the noodles combined with the crunch of the bacon “did wonderful things."