Pasta with Caramelized Onions, Roasted Balsamic Figs, Bacon and Goat Cheese
by CookinginWestchester
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INGREDIENTS
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DIRECTIONS
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8
ounces
ripe black mission figs (about 12-14)
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3
tablespoons
balsamic vinegar
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5
slices thick cut bacon
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2
large sweet vidalia onions or 11/2 pounds of cippolini onions, thinly sliced
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2
pods, garlic pressed
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8
ounces
dried angel hair pasta
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1/3
cup goat cheese
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Salt and water to boil the pasta
- Pre-heat the oven to 350 degrees.
- Quarter the figs and arrange the figs in a bakeproof dish and sprinkle with the balsamic vinegar.
- Roast the figs for 15 minutes and remove from the oven.
- While the figs are cooking place the bacon in a single layer in a large deep skillet and cook until crisp and golden.
- Place the bacon on paper towels to drain and then chop into pieces.
- In the bacon grease add the garlic and the onions and gently cook on medium low heat, until the onions soften and gently turn a rich toffee color. This will take about 15 minutes.
- While the onions are cooking, heat water with some salt in a large cooking pot and bring the pasta to boil, cook for about 5 minutes or per package instructions.
- Drain the pasta.
- Remove the onions with a slotted spoon to remove any excess fat, they will be soft and moist in texture.
- Place the pasta and the add in the bacon and the onions and mix well.
- Lightly toss in the figs and the goat cheese and mix well.
- Sprinkle with freshly ground black pepper and serve immediately.