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campanelle (gigli) with onion, bacon and goat cheese

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Campanelle are small tubes with flower-like shapes, also known as gigli. (Gigli is lily in Italian). Farfalli or fusilli or similar special shaped pasta also works.

for the sauce:

three tablespoons butter
4 ounces of bacon
4 ounces of goat cheese
two garlic cloves, peeled and finely chopped
three medium size red onions
one tablespoon fresh thyme, chopped
salt and pepper

for the pasta:

one pound of campanelle

Slice the bacon strips crosswise in half inch strips.

Put one tablespoon of butter in a saute pan over medium heat. Add the bacon and cook until browned. Set aside.

Clean the pan, and add two tablespoons of butter over medium heat. Add the garlic, and one minute later add the onions and the thyme, plus a half teaspoon salt and some freshly ground pepper. Cook, uncovered, over a medium heat until the onions are very soft.

Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until al dente. Reserve one cup of the pasta liquid.

Drain and place in a warmed bowl. Crumble the goat cheese over the pasta and stir. Add the onion sauce and stir again, and then add the bacon pieces, and stir. Taste for salt and pepper and serve.