Bacon, Spinach and Goat Cheese Pasta

Inspired by...pasta cravings

So I was trying to stick with a quick and easy recipe theme since I've been getting such fun feedback about my recent pizza and chicken recipes. I made this pasta dish thinking it would fit the same description...it's kind of a one pot sauce and doesn't have too many ingredients. After making it, though, I realized it probably won't be considered that quick and easy by everyone. But it's really delicious and for a gourmet-ish dinner it IS relatively simple.  So I'm posting it anyway :)  I hope some of you are still inspired to try it!

Any dish that starts with a pan full of bacon must be delicious, right?

I originally found this pasta idea through a Buzzfeed link on Pinterest. The original recipe calls for Spaghetti Squash, but I've always used angel hair pasta instead. I just haven't decided to set aside the extra time or dish-washing energy to roast squash for this recipe. (See I have simplified it a bit!) But if you're looking to make a gluten-free or healthier version, then definitely go for the squash option!  I'm sure it's delicious that way too.​

This recipe calls for a shallot, which may not be the most familiar ingredient.  So here are some photos of them in case it helps. You can usually find them near the garlic at the grocery store. But if you don't feel like looking for them and/or chopping one, then you can totally skip it! The original recipe didn't call for a shallot, but I just like the extra, mild onion flavor that it adds to the dish.

Note: If you have kids and everything about this dish will scare them, then the good thing is...you're making pasta!  Just throw some extra angel hair in your pot and set it aside to top it whatever way they like!  And then enjoy your own grown-up, fancy pasta :)

Recipe
Inspired by recipe by Christine Byrne at BuzzFeed
​Makes approximately 4 servings

Ingredients

• 1/2 pound (1/2 of a box) of angel hair pasta
• 6-8 slices of bacon cut into 1-inch pieces (1/2 pound of bacon)
• 1 shallot, chopped
• 1/4 cup white wine (or chicken/vegetable stock)
• pinch-1/2 teaspoon red pepper flakes (depending on how much spice you like)
• 1 tablespoon maple syrup or honey
• 5 ounces (1 bag/box) baby spinach
• 2 ounces crumbled goat cheese

Directions

1. Cook the pasta according to the box directions while the bacon is cooking. Drain and set aside.  (Optional: Reserve some of the water from the pasta pot in case you want to add some in step 8 below.)
2. In a large skillet, cook the bacon pieces over medium heat until almost crispy.
3. Add the chopped shallot and cook for another 1-2 minutes until shallot is softened and bacon is crispy.
4. Drain off most of the bacon fat, leaving about a tablespoon of it in the pan with the bacon and shallot.  (Depending on how much fat was in your bacon, you may not have to drain any off - just make sure there's about a tablespoon of fat in the pan.)
5. Increase the heat to medium-high and deglaze the pan using the wine or stock.  As the liquid bubbles for about a minute, stir and scrape the bottom of the pan to loosen all of the little brown bits.  (That is basically what "deglaze" means.  You can't really mess it up!).
6. Add the maple syrup or honey and stir.
7. Add the spinach in handfuls to wilt it down.
8. Pour the bacon/spinach mixture over the pasta.  Toss together.  Optional: if you want to add a little more liquid to your dish, add a ladle-full or 2 of your reserved pasta water..
9. Add the goat cheese and gently toss to combine.
10. Enjoy!