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.