Oh Carbs How I Love Thee...

Cooked this for my friend Cate when she came over for dinner one night.  Yes the bacon does add plenty of delicious fat and flavor, but honestly the reason this recipe is so great is the fresh thyme. 

We loved this dish.  Easy to cook, doesn't take a long time to make.  We subtituted yellow onion instead of red onion.  And yes this is another Martha Stewart recipe.

Ingredients:

1 pound campanelle (we used a different pasta as campanelle was not available at Safeway)

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

Directions:

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.

Pasta with Onion, Bacon and Goat Cheese