Wild Chive & Onion Chèvre (7 oz)

1/2 lb macaroni

2 tbsp butter 

1 cup grated pecorino romano cheese, separated into 2 half-cup portions

1/3 cup breadcrumbs

4 slices bacon, cooked and crumbled




Preheat oven to 375F.  Cook pasta per instructions; reserve 1 cup of starchy pasta water.  Drain, add butter and stir until melted.  Add starchy water, chèvre, and 1/2 cup of the pecorino romano, and stir until incorporated.  In a separate bowl, stir together remaining pecorino romano, breadcrumbs, and crumbled bacon.  Bake until cheese is bubbly and top is browned, about 40 minutes.