Fettuccine with Goat Cheese, Bacon, & Cherry Tomatoes
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: Serves 3-4
  • 1 tbsp olive oil
  • 1 tsp chopped thyme
  • 1 tsp chopped rosemary
  • 12 cherry tomatoes, cut in half
  • 8 strips thick cut bacon
  • 1 tbsp olive oil
  • 5 garlic cloves, minced
  • 1 tsp chopped thyme
  • 1 tsp chopped rosemary
  • ⅓ cup goat cheese, chopped into small cubes
  • 250 grams or 9 oz fettuccine pasta
  • 3 tbsp basil, chopped chiffonade (into thin strips)
  1. Preheat oven to 400 degrees F (200 degrees 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.
  2. 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.
  3. 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.
  4. Cook the fettuccine according to package directions for al dente pasta. When done, reserve ½ cup of the cooking liquid and drain.
  5. 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.
  6. Serve with plenty of chopped basil on top.
Pepper bacon would be fantastic in place of regular bacon!
Recipe by A Duck's Oven at https://aducksoven.com/recipes/fettuccine-with-goat-cheese-bacon-cherry-tomatoes/