Pasta with Bacon and Red Onions

Bell-shaped (campanelle) or bow tie (farfalle) pasta are an elegant base for this simple, rustic sauce. Other short pasta, such as penne or gemelli, would also be good choices.

1 lb campanelle or other tubular pasta
4 slices (4 oz) bacon, sliced crosswise 1" thick
4 medium red onions, thinly sliced
2 cloves garlic, chopped
1 Tbsp. fresh thyme leaves
sea salt
black pepper, freshly cracked
4 oz soft goat cheese

Garnish:
goat cheese

Cook pasta in boiling, salted water until 'al dente', about 7-8 minutes. Drain, reserving 2 cups pasta water, return pasta to pot.

Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5-7 minutes, remove to a paper-towel-lined plate.

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, 5-10 minutes more.

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.

Makes 6 servings.