Snax N The City.

Bitches Be Cooking: Penne with Chèvre & Caramelized Onions

Here on SnaxNTheCity.com, we have a well documented love of cheese. From Parmesan, to cheddar, to one of my personal favorites, blue, there is an endless supply of the the dairy industry’s shining star.

Today, we’re cooking with one of the most decisive & my favorite cheese, chèvre, which is commonly known as goat cheese. This meal has several bold flavors that work in harmony, instead of fighting to be the star.

pasta 1.1

The creamy, tangy flavor of the chèvre balances the pungent red onions & salty bacon of this dish. The best part? It’s SO easy to make!

Let’s get cooking!

8 ounces of herb & garlic chèvre cheese

4 ounces of butter

1/2 of cup of bacon, chopped

2 cups of baby spinach

2 tablespoons of chopped garlic

1 small red onion, sliced thin

1/3 cup of white cooking wine

I started off by slicing the onion thin with my mandolin. I then cooked the bacon in a pan on medium heat until crispy. Set bacon aside.

pasta 2.2

Then, in the same pan that the bacon was cooked in, I melted the butter on medium-low heat & sautéed the garlic & onions together until they were translucent.pasta 3.3

Turn up the heat to medium-high & deglaze the pan with the white wine, letting it boil for a minute.

Turn the heat back to medium & add the spinach, cooking it until it wilts.

I used penne but you can use any pasta of your choice. But *VERY IMPORTANT* save 1 cup of pasta water to use for the sauce.

Add the cheese to the spinach/bacon mix, & turn the heat to low. Add the pasta & reserved pasta water to the mixture & stir until the cheese is melted.

pasta 1.1

Add more pasta water if pasta looks dry.

And there you have it! Tangy, salty herby goodness.

pasta 7.7

What are your favorite cheeses? Tell us in the comments!

Happy eating! ❤️

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This entry was written by SnaxNTheCity and published on September 19, 2017 at 2:40 pm. It’s filed under food. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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