Roasted Red Pepper and Goat Cheese Alfredo with Pancetta

Ever have one of those downright crummy days?

Me too...

...but nothing a little pasta can't fix. Especially pasta including one of my new-found loves this year: Pancetta. This wasn't our first rodeo - I've had pancetta with delicious Bucatini All'Amatriciana. It's heavenly. Ever tried it? It's like bacon on crack (with a little extra shake of salt). Good, good stuff.

I also was really excited to give this pasta dish a try when I heard it had an ingredient I hadn't tried yet: Goat Cheese. I remember holding the cheese in one hand and my cell in the other; calling my Mom at the grocery store asking if she'd ever tried the beast and if I was crazy for wanting to. 

Somewhere along the way of getting lost in the cheese section and wrestling with the toddler, I made a grave error. It took enough convincing to put one package of goat cheese in the cart... it wasn't until I was unloading our groceries into the cupboards and fridge at our home when I noticed something:

I guess I really was crazy.

I accidentally put two packages of goat cheese in my cart.

TWO.

That's right. I had just purchased almost $8 worth of cheese. EIGHT DOLLARS.

yikes.

Lucy certainly had some explaining to do when her husband found out.

Thankfully, the goat cheese tasted wonderful. It was like a tangy cream cheese, and melted really well into sauce. Then paired with roasted red pepper, garlic, and Pancetta? Are you kidding me? The double-cheese-foul-up was easily forgiven.

If only I had doubled the Pancetta, too... then I could have whipped up a second batch of heaven-on-a plate.

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Roasted Red Pepper and Goat Cheese Alfredo with Pancetta

Ingredients:
1/2 lb fettuccine 
2 T butter
2 cloves garlic, grated
4 oz goat cheese
2 roasted red peppers, chopped 
1/2 C heavy cream
1/4 C Parmesan cheese
1 handful of basil
4 thin slices Pancetta, chopped
salt and pepper to taste

Directions:
1. Cook the pasta as directed on the package.
2. While pasta is cooking, cook Pancetta in a large pan until crispy. Drain pancetta on paper towel covered plate. Drain pan.
3. In the same pan, melt butter over medium heat and add garlic. Cook about a minute, careful not to burn.
4. Add cream, goat cheese, Parmesan and roasted red peppers and simmer until the cheese has melted.
5. Remove from heat, season with salt and pepper. Add basil and puree with a blender or food processor until smoothe.
6. In a large bowl, combine sauce and noodles. Sprinkle with more basil, Parmesan, and Pancetta.

Recipe Source: Closet Cooking