Fettuccine with Goat Cheese, Leeks and Bacon

8 slices of bacon roughly chopped

2 medium leeks

½ cup (4 ounces) goat cheese (chevre)

2 teaspoons chopped fresh thyme

1 pound fettuccine

grated Parmesan and fresh parsley for finishing

Cook the pasta then drain reserving some of the pasta water. Add the pasta to a large bowl.

In a large saute pan cook the bacon until crisp. Slice the white part of the leeks and add to the bacon. Cook until leeks are tender, about 5-7 minutes. Remove from the heat then stir in the thyme and goat cheese.

Combine the bacon and goat cheese mixture with the pasta. Add pasta water as needed to make a creamy sauce. Finish with grated Parmesan and chopped parsley. Serve hot.

Red Onion and Bacon Jam

I realize bacon jam was SO 2011 but let’s face it, it’s friggin’ good which also makes it SO 2013 or any year for that matter. Of course it makes a perfect burger accessory but this onion-heavy and deeply tangy version loves a breakfast sandwich or simple baked potatoes.

1 pound bacon, roughly chopped

3 medium red onions, sliced

½ cup brewed coffee

½ teaspoon red pepper flakes

¼ cup maple syrup

¼ cup brown sugar

½ cup apple cider vinegar

¼ teaspoon nutmeg

1 teaspoon chopped fresh thyme

salt

In a large skillet cook the bacon until crisp. Add the onions and cook until soft, about 5 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer until the liquid is syrupy and reduced, this should take about an hour depending on the size pan you use. Stir occasionally while the jam is simmering. Once syrupy and thick taste and season as desired.

Once cooled place jam in an airtight container. Refrigerated the jam will keep for 1 week.

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I hope you enjoyed this post!

To your success and happiness!
Krista Ziobrowski