Creamy Goat Cheese Capellini with Crispy Bacon

Directions

1. 1

   Bring a large pot of well-salted water to a boil (about 2 tsp of salt per quart). Meanwhile, remove the goat cheese from the refrigerator and crumble it coarsely into a large mixing bowl or wok so it reaches room temperature by the time the hot pasta is ready.

2. 2

   Heat a skillet over high heat without adding oil. Add the bacon bits and cook for 4 to 5 minutes, stirring regularly, until they are golden brown and crispy. Remove to a paper towel-lined plate, keeping the rendered fat in the pan if desired.

3. 3

   Add the capellini to the boiling water and cook according to package directions, usually 2 to 3 minutes. They should remain slightly al dente as they will continue to cook when they hit the warm cheese. Before draining, be sure to reserve 4 to 5 tablespoons of the starchy cooking water.

4. 4

   Drain the capellini quickly and immediately add them to the bowl with the crumbled goat cheese. Add 2 to 3 tablespoons of the reserved cooking water and mix vigorously using two forks or kitchen tongs: the heat of the pasta melts the goat cheese, and the starchy water creates a creamy, smooth sauce that coats every strand of pasta.

5. 5

   Fold in the crispy bacon, reserving a small handful for garnish. Finely chop the parsley and chives and add them to the mixture. Adjust the consistency with a little more cooking water if the pasta seems too thick. Season generously with black pepper.

6. 6

   Serve in warm, shallow bowls. Top with the reserved bacon for a visual crunch, add a few extra fresh herbs, a drizzle of olive oil, and a final turn of the pepper mill. Serve immediately.