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Pasta with Creamy Goat Cheese, Crisp Bacon and Fresh Chives

Pasta with Creamy Goat Cheese, Crisp Bacon and Fresh Chives
Serves 4
Inspired by a recipe from Everyday Living

½ pound pasta (shells, farfalle, cavatappi or orechiette work best) – $1.99
1½ cups of reserved pasta water, divided
6 slices of thick-cut bacon – $3.29
4 ounces of goat cheese – $3.99
½ cup fresh chives, sliced -$1.89
½ a Meyer lemon, zested and juiced (half of a small regular lemon will work if you can’t find Meyer) – $0.39
Salt and pepper – stock
Grand total assuming “well-stocked” kitchen: $11.55
Cost per serving: $2.88

1. Bring a large pot of salted water to a boil, cook pasta according to package directions. Drain and reserve 1½ cups of the pasta water

2. While the pasta is cooking, cook the bacon in a large nonstick skillet over medium-low heat until good and crispy. Remove bacon and drain on paper towels. Discard all but 1 tablespoon of the bacon fat from the skillet.

3. Add the goat cheese, pasta, and 1 cup of the reserved pasta water to the skillet and cook in the bacon fat until the goat cheese melts. Stir frequently.

4. Remove from heat and toss in the bacon, chives, lemon juice and zest. Season with plenty of fresh pepper and add salt, if desired (but taste first, I did not need to salt this because the pasta water was salty as was the bacon). Serve immediately.

5. NOTE about remaining ½-cup of pasta water. If you have leftovers, use your remaining pasta water to reheat. It’ll help keep things from drying out.