|10 min||15 min||4|
|227 gm||Pasta, Farfalle, dry (reserving 1 1/2 cups water, divided)|
|114 gm||Goat cheese, soft|
|1/2 cup||Chives (sliced)|
|1/2 whole lemon(s)||Lemon peel (zest)|
|1 pinch||Salt and pepper|
|6 slice||Turkey bacon, raw|
Bring a large pot of salted water to a boil, cook pasta according to package directions. Drain and reserve 1½ cups of the pasta water
While the pasta is cooking, cook the bacon in a large nonstick skillet over medium-low heat until good and crispy. Remove bacon and drain on paper towels. Discard all but 1 tablespoon of the bacon fat from the skillet.
Add the goat cheese, pasta, and 1 cup of the reserved pasta water to the skillet and cook in the bacon fat until the goat cheese melts. Stir frequently.
Remove from heat and toss in the bacon, chives, lemon juice and zest. Season with plenty of fresh pepper and add salt, if desired (but taste first, I did not need to salt this because the pasta water was salty as was the bacon). Serve immediately.