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Dine In: Fettuccine with Goat Cheese, Bacon and Cherry Tomatoes


Several years ago, we had “Pasta Thursday” every week in my house. It didn’t really matter what the dish was, but it contained some sort of pasta.

We’ve gotten away from that in the past few years, and it seems like we don’t each much pasta in the summertime at all.

Now that it’s cooler, pasta and pasta dinners have started reappearing on our menus. The boys love pasta and let’s admit, it’s fast, easy and inexpensive.

This recipe, to me, combines the best of summer flavors with heartier fall fare. While I’d normally take out as much fat as I could, make sure you use the bacon drippings as called for in the recipe. It makes so much of a difference. The original recipe didn’t call for whole-wheat fettuccine, but that’s pretty much all we eat any more. I love the nuttier flavor and the extra bite in the pasta when you use the whole-wheat kind.

This dish is also great to feed a crowd. I think it’s going to make an appearance at a porch party one Friday night soon.

Fettuccine with Goat Cheese, Bacon & Cherry Tomatoes
Serves 3-4

Ingredients:
1 Tbs olive oil
1 tsp thyme, chopped
1 tsp rosemary, chopped
12 cherry tomatoes, halved
8 strips center-cut bacon
1 Tbs olive oil
5 garlic cloves, minced
1 tsp thyme, chopped
1 tsp rosemary, chopped
1/3 cup goat cheese, crumbled
9 oz whole-wheat fettuccine pasta
3 Tbs basil, chopped chiffonade (into thin strips)

Directions:
Preheat oven to 400° F (200° C). Toss the cherry tomatoes with 1 tablespoon olive oil, 1 teaspoon chopped thyme and 1 teaspoon chopped rosemary. Roast in preheated oven for about 10 minutes, or until tomatoes are soft and have started to collapse.

While the tomatoes are roasting, cook the bacon over medium heat in a skillet. Reserve the fat and drippings while cooking. Crumble bacon roughly with your fingers and set aside.

Without washing the skillet, add 1 tablespoon olive oil and 1 tablespoon of the bacon fat and drippings to the skillet. Over medium-low heat, add the minced garlic cloves, and cook until fragrant and starting to brown, about a minute. Add the remaining chopped thyme and rosemary, and cook for another minute. Set aside.

Cook the fettuccine according to package directions for al dente pasta. When done, reserve 1/2 cup of the cooking liquid and drain.

Add the cherry tomatoes, goat cheese and bacon to the garlic herb mixture in the skillet over medium-low heat. Stir together and cook for about a minute. Then, add the cooked pasta and toss, cooking for another minute. Add reserved pasta water if the sauce needs more liquid, but this shouldn’t be a saucy pasta.

Serve with plenty of chopped basil on top.

Nutritional Information: Calories Per Serving: 431, Calories from Fat: 205, Fat: 23 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 52 mg, Sodium: 515 mg, Potassium: 944 mg, Carbohydrates: 34 g, Fiber: 8 g, Sugar: 11 g, Protein: 26 g.

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