Campanelle With Onion, Bacon and Goat Cheese

This is from Martha Stewart's web site. These bell-shaped noodles are an elegant base for this sauce.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 4  medium red onions, thinly sliced
• 4  ounces  soft fresh goat cheese
• 4  slices bacon, sliced crosswise 1 inch thick
• 1  tablespoon fresh thyme leave, plus more for serving
• 2  garlic cloves, chopped
• 1  lb campanelle pasta

Directions

1. Cook 1 pound campanelle.
2. Drain, reserving 2 cups pasta water; return pasta to pot.
3. Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
4. Add onions, garlic, and thyme to fat in skillet; season with coarse salt and ground pepper.
5. Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes.
6. Uncover; cook until golden brown, 5 to 10 minutes more.
7. Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water.
8. Season with salt and pepper.
9. Toss, adding more pasta water as desired.
10. Serve immediately, sprinkled with bacon and more thyme.