So Many Dishes

There’s a great song from the Andre Lloyd Webber musical Song and Dance, entitled Unexpected Song. Maybe I should actually title this post “unexpected tastes,” because the new recipe that I tried was, to me at least, an unusual combination of ingredients that proved to be unexpectedly delicious. I thought it would be good, but Ken and I both really enjoyed it, and want to make it again soon

My dad always talked about the fact that, when he was in elementary school, they didn’t have letter grades on their report cards. Rather, the teacher would write excellent, good, satisfactory, etc. But he swore that there was a “very excellent” category, as well. So it’s become something of a family catchphrase. When Ken tasted the new recipe I tried a few nights ago, he declared it very excellent.

Pasta with pumpkin, bacon, and goat cheese is not a combination I would have expected. But I saw the recipe in the Washington Post, by one of their food writers, Aaron Hutcherson, it caught my eye. It’s a great combination: sweetness from the pumpkin purée, saltiness added by the bacon, with the tangy taste of the goat cheese. In addition to being delicious, it’s also quick to throw together. I had planned to make a green salad to accompany the pasta, but the dish is pretty hands-on once you start cooking. Next time, I’ll make the salad ahead of time.

The only change I made was to reduce the amount of bacon, since a half pound just seemed like a lot. We had some thick sliced applewood smoked bacon, and I used three slices, which I weighed, just to see the difference; the three slices were a bit over 5 ounces. I cut the bacon into bigger pieces than the recipe calls for because I misread 1/2 inch as 1 1/2 inches, and I think I’ll leave it that way next time I make it. I’ve included the recipe as written, but I don’t think I’d want any more bacon than what I used.

Pumpkin Pasta with Bacon and Goat Cheese

• 8 ounces dried rotini or fusilli, or other medium pasta
• 8 ounces bacon, cut crosswise into 1/2 inch pieces
• 1 small onion, diced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper, plus more to taste
• 1/8 teaspoon ground allspice
• 4 garlic cloves, minced
• 1 cup canned pumpkin purée
• 4 ounces fresh goat cheese

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water and drain pasta.

In a large nonstick skillet or sauté pan over medium high heat, add the bacon and cook, stirring frequently, until the fat is rendered and the bacon browns and crisps, 7 to 10 minutes. Using a slotted spoon, carefully transfer the cooked bacon to a plate lined with paper towels. Pour off all but 2 tablespoons of the fat.

Add the onion, thyme, pepper and allspice to the fat in the pan and cook, stirring occasionally, until the onion starts to soften and turn translucent, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Reduce the heat to low; add the pumpkin purée, goat cheese, cooked pasta, and 1/2 cup of the pasta cooking water. Stir until evenly combined, adding more pasta cooking water if the sauce is too thick. Remove from heat. Taste and adjust seasoning as desired. Serve the pasta sprinkled with the bacon. Makes 3 to 4 servings.

Happy eating!