6 small tomatoes (600 g), seeds removed, diced
1 tablespoon of balsamic vinegar
1 teaspoon of salt
1 dash of black pepper
1 1/2 tablespoons of olive oil
3 slices of smoked bacon (45 g), diced
1 stalk of scallion (280 g), diced (green and white parts)
1 tablespoon of chopped garlic and 1/2 teaspoon of fresh thyme
1/4 teaspoon of red pepper flakes
2 1/2 tablespoons of roasted red pepper, diced (110 g)
300 g of fettuccine pasta
1/2 cup of crumbled goat cheese, fresh (100 g)
3 tablespoons of grated Parmesan cheese
6 small tomatoes (600 g), seeds removed, diced
1 tablespoon of balsamic vinegar
1 teaspoon of salt
1 dash of black pepper
1 1/2 tablespoons of olive oil
3 slices of smoked bacon (45 g), diced
1 stalk of scallion (280 g), diced (green and white parts)
1 tablespoon of chopped garlic and 1/2 teaspoon of fresh thyme
1/4 teaspoon of red pepper flakes
2 1/2 tablespoons of roasted red pepper, diced (110 g)
300 g of fettuccine pasta
1/2 cup of crumbled goat cheese, fresh (100 g)
3 tablespoons of grated Parmesan cheese
In a large bowl, combine the tomato, vinegar, salt, and black pepper
Cover and let it sit for about 15 minutes
In a large skillet, heat the olive oil over medium heat
Add the bacon and cook until browned (about 5 minutes)
Remove with a slotted spoon and drain on paper towels, leaving the drippings in the skillet
Fry the scallion in the skillet over high heat until it's al dente (about 3 minutes)
Add the garlic, thyme, and red pepper flakes and cook, stirring, for 1 minute
Add the reserved tomato and bacon, reduce the heat, and simmer until the tomato starts to break down (about 10 minutes)
Add the roasted red pepper and cook until it's tender (about 1 minute)
Let it cool
In a large pot, bring 3 liters of water to a boil with 1/2 teaspoon of salt
Add the pasta and cook until al dente (about 10 minutes)
Drain and transfer to a serving dish
Add the cheeses and warm sauce, then stir
Serve
389 calories per serving
