Best 11 Pasta With Onion Bacon And Goat Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of flavors with our delectable Pasta with Onion, Bacon, and Goat Cheese recipe. This dish is a harmonious blend of sweet caramelized onions, smoky bacon, and tangy goat cheese, all tossed together with perfectly al dente pasta.

For those seeking a vegetarian alternative, we present our Pasta with Caramelized Onions and Goat Cheese. This delightful dish captures the essence of the original, showcasing the perfect balance between the sweetness of onions and the creaminess of goat cheese.

If you're a fan of bold and spicy flavors, our Pasta with Onion, Bacon, and Jalapeño will tantalize your taste buds. This recipe adds a fiery kick to the classic combination, creating a dish that is both flavorful and satisfying.

Finally, our Pasta with Onion, Bacon, and Mushrooms is a hearty and savory dish that is perfect for a comforting meal. The earthy flavor of mushrooms complements the other ingredients perfectly, creating a rich and satisfying dish that will leave you feeling full and satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMELIZED ONION PASTA



Caramelized Onion Pasta image

All you need for this tasty dinner is a bag of onions, garlic, some dried pasta, and cheese. Caramelizing sliced onions in a little butter and olive oil makes them become sweet and yielding, almost luscious. Pasta water and Parmesan do double duty, adding salt and depth while the creamy sauce forms.

Provided by Samantha Seneviratne

Categories     Pasta     Butter     Onion     Garlic     Parmesan     Cheese     Parsley     Kid-Friendly     Dinner     Small Plates

Yield 4 servings

Number Of Ingredients 10

2 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter
2 lb. onions (about 3 large), thinly sliced
2 garlic cloves, thinly sliced
1/4 tsp. crushed red pepper flakes (optional)
1 1/2 tsp. kosher salt, plus more
12 oz. linguine or other long pasta
4 oz. Parmesan, finely grated (about 1 cup), divided, plus more for serving
½ cup parsley, finely chopped (optional), plus more for serving
Freshly ground black pepper

Steps:

  • Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
  • Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
  • Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.

PASTA WITH ONION, BACON, AND GOAT CHEESE



Pasta with Onion, Bacon, and Goat Cheese image

Bell-shaped noodles are an elegant base for this simple, rustic sauce. Other short pasta, such as penne or gemelli, would also be good choices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 7

1 pound campanelle
4 slices (4 ounces) bacon, sliced crosswise 1 inch thick
4 medium red onions, thinly sliced
2 garlic cloves, chopped
1 tablespoon fresh thyme leaves, plus more for serving
Coarse salt and ground pepper
4 ounces soft goat cheese

Steps:

  • Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.
  • Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
  • Add onions, garlic, and thyme to fat in skillet; season with salt and pepper. Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes. Uncover; cook until golden brown, 5 to 10 minutes more.
  • Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water. Season with salt and pepper. Toss, adding more pasta water as desired. Serve immediately, sprinkled with bacon and more thyme.

Nutrition Facts : Calories 500 g, Fat 16 g, Fiber 4 g, Protein 17 g

ONE-POT CHICKEN, BACON, AND GOAT CHEESE RECIPE BY TASTY



One-Pot Chicken, Bacon, And Goat Cheese Recipe by Tasty image

Here's what you need: chicken thighs, bacon, asparagus, red onion, garlic, chicken broth, milk, fusilli pasta, goat cheese, sun-dried tomato, salt, pepper

Provided by Dhruv Vohra

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

2 lb chicken thighs, bonless, skin on
½ lb bacon, chopped
1 lb asparagus, trimmed and chopped
1 red onion, diced
4 cloves garlic, minced
6 cups chicken broth
1 cup milk
1 lb fusilli pasta
8 oz goat cheese
½ cup sun-dried tomato, chopped
salt, to taste
pepper, to taste

Steps:

  • In a large pot on medium-high heat, add bacon. Cook until the fat has rendered and the bacon is crispy. Remove bacon from pot and set aside. Leave bacon fat in pan.
  • Season chicken with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.
  • Add the red onion, asparagus, and garlic to the pot and until the asparagus is almost tender. Remove from pot.
  • Add the pasta and chicken broth to the pot.
  • Bring to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.
  • When the pasta is almost tender. Lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and sun-dried tomatoes. Stir to incorporate.
  • Enjoy!

BACON AND PARMESAN PENNE PASTA



Bacon and Parmesan Penne Pasta image

This pasta recipe is so easy to make and so flavorful, you will want to make it part of your regular dinner routine. It is a great option for bacon lovers, and those who want something other than red sauce on their pasta.

Provided by SusieQ

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 5

1 pound bacon, coarsely chopped
1 onion, chopped
1 pound dry penne pasta
¼ cup olive oil
½ cup grated Parmesan cheese

Steps:

  • Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
  • While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
  • Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.

Nutrition Facts : Calories 411.6 calories, Carbohydrate 45.5 g, Cholesterol 24.9 mg, Fat 17.3 g, Fiber 2.8 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 508.8 mg, Sugar 1.4 g

ONE-POT CHICKEN, BACON, AND GOAT CHEESE PASTA RECIPE BY TASTY



One-Pot Chicken, Bacon, And Goat Cheese Pasta Recipe by Tasty image

Here's what you need: chicken thighs, bacon, asparagus, red onion, garlic, chicken broth, milk, fusilli pasta, goat cheese, sun-dried tomato, salt, pepper

Provided by Matthew Johnson

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 lb chicken thighs, boneless, with skin on
½ lb bacon, chopped
1 lb asparagus, trimmed and chopped
1 red onion, diced
4 cloves garlic, minced
6 cups chicken broth
1 cup milk
1 lb fusilli pasta
8 oz goat cheese
½ cup sun-dried tomato, chopped
salt, to taste
pepper, to taste

Steps:

  • In a large pot on medium-high heat, add bacon. Cook until the fat has rendered and the bacon is crispy. Remove bacon from pot and set aside. Leave bacon fat in pan.
  • Season chicken with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.
  • Add the red onion, asparagus, and garlic to the pot and until the asparagus is almost tender. Remove from pot.
  • Add the pasta and chicken broth to the pot.
  • Bring to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.
  • When the pasta is almost tender. Lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and sun-dried tomatoes. Stir to incorporate.
  • Add the chicken back to the pot. Sprinkle with chopped parsley and bring to the table to serve.
  • Enjoy!

Nutrition Facts : Calories 1605 calories, Carbohydrate 131 grams, Fat 88 grams, Fiber 5 grams, Protein 64 grams, Sugar 21 grams

BAKED GOAT CHEESE PASTA



Baked Goat Cheese Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish

Steps:

  • Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
  • Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
  • While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
  • Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

ONION PASTA



Onion Pasta image

I came up with this simple, wonderful recipe through trial and error. It really hits the spot and only take minutes to make. My whole family loves it - even my picky 5 year old! So quick, so easy! Garnish with grated Parmesan cheese.

Provided by Jackie

Categories     Side Dish

Yield 5

Number Of Ingredients 8

½ cup olive oil
4 tablespoons butter
5 onions, thinly sliced
1 teaspoon dried basil
1 pinch ground black pepper
1 cup water
1 tablespoon chicken bouillon
1 pound uncooked pasta, cooked according to package directions

Steps:

  • In a large skillet place oil, butter and onions and cook until golden brown.
  • Add basil, pepper, water and bouillon and cook on low heat for 10 minutes.
  • Add onion mixture to cooked pasta, sprinkle with cheese, toss and serve.

Nutrition Facts : Calories 579.3 calories, Carbohydrate 60.3 g, Cholesterol 90.7 mg, Fat 33 g, Fiber 5.6 g, Protein 11.6 g, SaturatedFat 9.2 g, Sodium 114.8 mg, Sugar 4.7 g

PASTA WITH BACON, CARAMELIZED ONIONS AND CHEDDAR CHEESE



Pasta with Bacon, Caramelized Onions and Cheddar Cheese image

I've always loved the taste of Cheddar cheese with bacon, and I thought caramelized onions would be an interesting addition to this flavor combination.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 7

6 medium onions, thinly sliced (4 cups)
2 tablespoons olive or vegetable oil
2 tablespoons butter or margarine
1 package (16 ounces) fettuccine
1/2 pound sliced bacon
1 1/2 cups whipping (heavy) cream
2 cups shredded Cheddar cheese (8 ounces)

Steps:

  • Place onions, oil and butter in 3-quart microwavable casserole. Microwave uncovered on Medium-High (70%) 20 to 30 minutes, stirring occasionally, until onions are golden brown. Drain onions.
  • Meanwhile, cook and drain fettuccine as directed on package. Cook bacon in 10-inch skillet over low heat, turning occasionally, until crisp; drain on paper towels. Chop bacon into small pieces.
  • Heat whipping cream to boiling in 2-quart saucepan. Mix in 1 cup of the cheese and the onions. Pour over fettuccine; toss to coat. Top with remaining 1 cup cheese; sprinkle with bacon.

Nutrition Facts : Calories 610, Carbohydrate 47 g, Cholesterol 150 mg, Fat 5, Fiber 3 g, Protein 18 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 6 g, TransFat 1 g

SPAGHETTI WITH BACON AND ONION



Spaghetti With Bacon and Onion image

This recipe is one of our absolute favorites. This is so easy, and we almost always have all of the ingredients on hand. As it's just two of us, we usually have leftovers, and they taste just as good as the first time around. It's so easy to make, my dear husband can make it on his own!

Provided by rsnelling42

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb bacon
2 small onions (medium if you like onions!)
1 cup white wine
2 (15 ounce) cans diced tomatoes (petite cut work too)
1 teaspoon dried thyme (not ground)
1 teaspoon salt
1/2 teaspoon pepper
1 lb spaghetti

Steps:

  • Cut bacon into matchsticks and cook over medium-high heat for 5 minutes.
  • Add diced onion and cook till tender (approx 6-8 minutes). Meanwhile, fill pot with water for spaghetti and set on high.
  • Drain 3/4 - 7/8 of the fat. How much you drain is up to you. The more you drain, the healthier it is. The more you leave in, the better it tastes.
  • Add the white wine and raise the temperature. Cook off most of the liquid (approx 5 minutes).
  • Lower temperature to moderate heat, add tomatoes, thyme, salt and pepper. Cook for 10 - 15 minutes.
  • By now, water should be boiling. Cook spaghetti according to package directions.
  • Drain spaghetti, toss with sauce.
  • Enjoy!

Nutrition Facts : Calories 708.4, Fat 35.5, SaturatedFat 11.6, Cholesterol 51.5, Sodium 1332.1, Carbohydrate 69.7, Fiber 4.8, Sugar 8, Protein 20.1

GOAT'S CHEESE & BACON ROSTI



Goat's cheese & bacon rosti image

Adding goat's cheese and bacon to the traditional Swiss dish of rosti transforms it into a simple, warming supper

Provided by Mary Cadogan

Categories     Main course, Supper

Time 45m

Number Of Ingredients 5

1kg medium-sized floury potato , such as Desirée or Maris Piper
1 onion , finely chopped
100g lardon (diced bacon)
8 fresh sage leaves
100g firm goat's cheese , such as chèvre blanc or Capricorn

Steps:

  • Boil the potatoes in skins for 20-25 minutes, until just tender. Leave to cool, peel, then coarsely grate into a bowl.
  • Heat 1 tbsp of olive oil in a medium non-stick frying pan, add the onion and lardons and fry for 7-8 minutes, stirring occasionally, until the onion is softened and lightly tinged with brown. Stir in the sage leaves and remove from the heat.
  • Stir the onion, lardons and any juices left in the pan into the grated potato. Season with salt and pepper and mix well.
  • Heat 1 tbsp of oil in the frying pan, add half the potato mixture and spread over the pan. Crumble the goat's cheese into small pieces, then sprinkle evenly over the potatoes. Spread the remaining potato over the top to seal in the cheese and press down lightly with the back of a wooden spoon.
  • Cook the rösti over a moderate heat for 8 minutes until the underside is nicely browned, then put a large plate on top and invert the rösti onto it. Add another tablespoon of oil to the pan if you need to, then slide the rösti back into the pan and cook the other side for 8 minutes. Serve the rösti straight from the pan, cut into wedges, with green vegetables or a big green leaf salad.

Nutrition Facts : Calories 438 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.72 milligram of sodium

BACON AND ONION PASTA



Bacon and Onion Pasta image

Building off of the simple but powerfully flavorful Italian dish pasta aglio, olio e peperoncino​​, this wondrous pantry recipe gets much of its flavor from bacon fat and caramelized onions. The one-two-three punch of spicy red-pepper flakes, aromatic garlic slivers and savory herbes de Provence bloomed in fat provides the umami-rich base for this easy workday meal. Red vermouth creates a rich, jammy pasta sauce edged with sweetness. Don't sleep on angel hair pasta: It's got the right airy bounciness that's excellent at soaking up seasonings. Threaded with parsley and Parmesan, these generously oiled noodles are a dream to eat.

Provided by Eric Kim

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

8 ounces bacon
2 medium red onions
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
8 garlic cloves
1 teaspoon red-pepper flakes
1 teaspoon herbes de Provence
1 cup sweet red vermouth (vermouth rouge)
1 pound angel hair or capellini
1 cup finely chopped fresh parsley
1/2 cup finely grated Parmesan or Pecorino Romano

Steps:

  • Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
  • Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
  • Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
  • Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
  • Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.

Tips:

  • Use high-quality ingredients: Fresh pasta, flavorful bacon, creamy goat cheese, and aromatic onions make all the difference in this dish. Don't skimp on the quality of your ingredients to ensure the best results.
  • Cook the pasta perfectly: Al dente pasta is the ideal texture for this dish. Cook it according to the package instructions, or slightly undercook it if you prefer a firmer texture.
  • Don't overcrowd the pan: When cooking the bacon and onions, make sure not to overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
  • Use a large skillet: A large skillet will give you plenty of room to cook the pasta, bacon, and onions together without overcrowding the pan.
  • Season to taste: Taste the dish as you cook and adjust the seasonings as needed. Add more salt, pepper, or garlic powder if desired.

Conclusion:

Pasta with Onion, Bacon, and Goat Cheese is a quick and easy weeknight meal that is packed with flavor. With its combination of crispy bacon, creamy goat cheese, caramelized onions, and al dente pasta, this dish is sure to satisfy everyone at the table. So next time you're looking for a simple yet delicious pasta recipe, give this one a try!

Related Topics