Fettuccine with Golden Onions and Goat Cheese
This pasta sauce combines sweet and mellow caramelized onions with creamy goat cheese for a distinctively delicious dish.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 495 |
| pro | 19 g |
| total fat | 12 g |
| sat. fat | 5 g |
| carb | 78 g |
| fibre | 7 g |
| chol | 16 mg |
| sodium | 713 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 21% |
| vit A | 8% |
| vit C | 26% |
| folate | 65% |
-
6 strips bacon (about 6 oz/175 g), chopped
1 tbsp (15 mL) vegetable oil
6 onions (about 3 lb/1.5 kg), sliced
3/4 tsp (4 mL) each salt and pepper
1/2 cup (125 mL) chopped fresh parsley
1 lb (500 g) fettuccine
2 tbsp (25 mL) balsamic vinegar
1 pkg (4 oz/125 g) soft goat cheese
Preparation:
In nonstick skillet, fry bacon over medium-high heat until crisp, about 5 minutes; transfer to paper towel-lined plate. Drain fat from pan.
Add oil to pan; heat over medium heat. Cook onions, salt and pepper until softened and golden, about 15 minutes. Stir in half of the parsley; cook for 2 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot.
Add vinegar, goat cheese, bacon, reserved cooking liquid and onion mixture to pasta; toss to coat. Serve sprinkled with remaining parsley.
Source
Canadian Living Magazine: May 2003
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