Bacon & Goat Cheese Penne

This dish is inspired by two of my wife's favorite things, Goat Cheese & Bacon.

serves two:
4 slices Bacon

8 oz. young Goat Cheese

2 servings Penne (prepared as directed - 1/2 cup Pasta water reserved)

2 Shallots (diced)

1 Clove Garlic (minced)

4 Sprigs Thyme (chopped)

1/4 cup white wine

juice of 1 Lemon

1/4 tsp. Lemon Zest

1/2 bunch Kale (rinsed and chopped in large pieces)

1/2 Tomato (diced)

olive oil kosher salt & fresh ground pepper

Place a large saute pan over medium-high heat with a little olive oil & cook bacon until done. Remove bacon & place on a plate lined with a paper towel. Drain off all but 2 tablespoons of the Bacon drippings. Add Shallot, Garlic & Thyme & saute until shallots take on a little color (approximately 10 minutes). Add Lemon Juice, zest & White Wine, deglaze & simmer for 5-10 minutes. Wisk in Goat Cheese until completely incorporated. Fold in the Kale & cook for 5 minutes or until wilted. Fold in Pasta & enough pasta water to reach desired sauce consistency. Season with salt & pepper.

To serve, divide the pasta between two plates, crumble bacon over pasta, garnish with diced tomatoes & drizzle with your finest olive oil.

Serve with an American IPA like Hop Ottin, a full-bodied red wine like Cabernet Sauvignon or a nice Bordeaux.