Recipe

Bowtie Pasta with Boar's Head Bacon & Goat Cheese

Name: Bowtie Pasta with Boar's Head Bacon & Goat Cheese
Yield: 4
Ingredients: 8 slices Boar's Head® Butcher Craft® Thick Cut Bacon (1 inch cut); 0.25 cup Boar's Head Pecorino Romano Cheese (grated); 6 oz Boar's Head Chèvre Goat Cheese; 16 oz Bowtie Pasta (Cooked & Drained); 2 tbsp Butter; 2 tbsp Olive oil; 1 Large shallot (diced); 1 cup Sun dried tomato (drained and chopped); 0.25 cup White wine; 0.25 cup Heavy whipping cream; 1 tsp Salt; 0.5 cup Chicken broth; 2 Spinach (chopped)

Serves

Ingredients

8slices

Boar's Head_® Butcher Craft_® Thick Cut Bacon, 1 inch cut

¼cup

Boar's Head Pecorino Romano Cheese, grated

6oz

Boar's Head Chèvre Goat Cheese

16oz

Bowtie Pasta, Cooked & Drained

2tbsp

Butter

2tbsp

Olive oil

Large shallot, diced

1cup

Sun dried tomato, drained and chopped

¼cup

White wine

¼cup

Heavy whipping cream

1tsp

Salt

½cup

Chicken broth

Spinach , chopped

Instructions

01Cook the pasta according to the package directions.
02Drain and set aside.
03Heat the butter and oil in a large skillet over medium high heat.
04Add the shallot and saute until soft and translucent, about 3-4 minutes.
05Add the sun dried tomatoes and white wine and simmer for 2-3 minutes.
06Add the whipping cream and salt.
07Meanwhile, in another pan, cook the bacon until browned and crispy, about 8 minutes. Stir occasionally.
08In a large pot, toss the pasta with the prepared sauce.
09Add the broth.
10While the pasta is still warm, add in the spinach, pecorino romano, and bacon.
11Top each serving with a few dollops of goat cheese.