PARMESAN/GOAT CHEESE PASTA Dahlia Lounge (Seattle)

(The best macaroni & cheese you’ll ever eat! Take the time to read and make this recipe. It really will knock your socks off!)

Topping:

4 slices bacon
1 tbsp. unsalted butter
1 tbsp. olive oil
1 cup coarse dried bread crumbs
2 tbsp. finely chopped flat leaf parsley
1 tsp. finely grated lemon zest
1 tsp. crushed red pepper (mince it also)

Sauce/pasta:

2 tbsp. unsalted butter
1 tbsp. minced shallot
2 cloves of garlic, minced
1 1/4 cup whipping cream (heavy or extra heavy - do not attempt to substitute milk)
1 cup freshly grated Parmesan cheese
1/3 cup soft goat cheese
1 tbsp. minced chives
salt & freshly ground pepper
1 pound penne pasta

Cook bacon until crisp. Crumble. Melt 1 tbsp. butter and olive oil until foamy in a small sauce pan. Combine it in a small mixing bowl with the lemon, pepper flakes, parsley and bread crumbs. Set aside.

Melt the remaining butter in a large sauce fry pan over moderate/medium heat. Cook the shallots until just starting to brown, about 3 minutes. Add garlic and cook for about 30 seconds. Do not brown garlic. Add cream and cook until it is reduced by about 1/3. Remove from the heat and stir in the Parmesan, goat cheese and chives. Season with salt and pepper.

Add penne to boiling salted water and cook until al dente ( about 9 - 10 minutes). Drain the pasta and add it to the sauce in the fry pan which is put back on moderate heat just to get the sauce warmed again. Toss. Add a little pasta water if too dry. Should be like macaroni & cheese consistency.

Put in warmed bowls and top with the topping mixture.

Serves 4

options: Serve w/ a Riesling wine.