Creamy Goat Cheese Capellini with Crispy Bacon
Silky capellini tossed in goat cheese that melts from the heat of the pasta, elevated by golden, crispy bacon bits: an ultra-indulgent dish ready in under 10 minutes. The simplicity of the ingredients allows for an explosion of creamy and smoky flavors, perfect for busy weeknights.
🛒 Ingredients
4 servings
- 14 oz capellini (angel hair pasta)
- 7 oz fresh goat cheese (or one 5 oz log)
- 7 oz smoked bacon bits (or bacon slices cut into pieces)
- 1 small bunch fresh flat-leaf parsley
- 10 sprigs fresh chives
- 1 tbsp olive oil
- Freshly cracked black pepper (generously)
- Kosher salt for pasta water
- 4 to 5 tbsp reserved pasta cooking water
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Watch on TikTokDirections
- 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
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
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
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
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
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.
💡 Chef's Tip
The secret to the ultra-creamy sauce lies in the pasta cooking water: never forget to reserve it. The starch it contains acts as a natural binder and emulsifies the fat from the cheese, transforming simple ingredients into a restaurant-quality sauce. For even more character, opt for a slightly aged goat cheese rather than a very mild fresh cheese.
