By Matthew DeMello
Photo by Matthew DeMello.
This is based on a recipe from Cheese Rank—which, if you’re a cheese lover, you already know is a fantastic website simply based on the name. The original calls for roasted chicken and merely using heavy cream. When my girlfriend and I made this a few weeks ago, we actually didn’t buy enough heavy cream and made up for the difference using whipping cream and butter. In retrospect, this may have made the sauce even better for whatever reason.
If you’re not feeling as brave, go ahead and just use 4 cups of heavy cream.
What you’ll need:
1 pound shell pasta
2 cups heavy cream
1 cup heavy whipping cream
1/2 stick of butter
2 tbsp fresh rosemary, chopped
1 cup fresh goat cheese
8-10 strips bacon
Bring a large pot of water to a boil and add a pinch of salt, as the Italians do. Simultaneously, cut the bacon strips in half and place in a frying pan. Meanwhile in a large sauce pan, place both varieties of cream, rosemary, and a dash of pepper over high heat. Once it’s simmering and lower heat until the mixture is at half its original consistency, add two ounces of goat cheese for flavor, and stir.
Once cooked, add the bacon to the mixture and return to a simmer for about 30 minutes. Cook pasta of your choosing (I like shells) until al dente before adding the sauce. Finally, crumble and sprinkle the rest of your goat cheese over the large sauce pan, toss the pasta, and continue to simmer for five minutes.
Serves 5-6. Prepare your Tupperware for awesome leftovers.