I have been trying to be better about my blog but it just hasn’t happen. You will all know why soon but I have also been trying to show you what I eat for dinner. My only problem recently is I’m so darned hungry when I get home I cook and eat before even realizing I didn’t take any pictures. So when Ile De France asked I wanted to sample some cheese as a Guest Blogger I jumped at the chance because lets face it cheese and I are best friends. So when I got the package I knew immediately I wanted to make a pasta dish, and bacon makes everything better. And I figured I should probably throw in a vegetable because then I could pretend it was a well balanced meal. And let me tell you I wish I would have made double of this recipe it was so good I wanted seconds.
Herbed Goat Cheese, Bacon and Asparagus Pasta
8 pieces of bacon, cut into pieces
1/2 bunch of fresh asparagus, cut into 1 inch pieces
4 oz of Herbed Ile De France Goat Cheese, crumbled
1/4 cup of heavy cream,
1/2 lb of uncooked pasta, I used fettuccine but any long pasta will work
Salt and Pepper to taste.
Put a pot of water to boil on the stove for the pasta and cook until al dente according to the package instructions.
While the pasta is cooking, in a sauté pan cook the bacon pieces until they are crisp. Remove the bacon from the pan but leave 1/2 of the drippings in the pan. Add the asparagus into the pan and cover and cook until tender. Add in the goat cheese and heavy cream and stir until the goat cheese melts and makes a sauce. Salt and pepper to taste. Add in the cooked pasta and stir to coat the pasta. Top with the bacon and Parmesan cheese if need extra cheese on everything like I do.