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Fettuccine with Goat Cheese, Bacon, & Cherry Tomatoes

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients
 

  • 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
  • 1/3 cup goat cheese, chopped into small cubes
  • 250 grams or 9 oz fettuccine pasta
  • 3 tbsp basil, chopped chiffonade (into thin strips)

Instructions
 

  • 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.
  • 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.

Notes

Pepper bacon would be fantastic in place of regular bacon!
Course: Dinner
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.