Bacon, Caramelized Onion and Goat Cheese Pasta served with Green Goddess Side Salad

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1⁄3 cup pasta cooking water (1/2 cup for 4), then drain. (Set pasta aside until step 5)

While pasta is cooking, heat a drizzle of oil in a large pan over medium heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. Add balsamic vinegar and 2 TBSP water (1/4 cup water for 4). Cook, stirring, until caramelized and jammy, 2-3 minutes more. Turn off heat; transfer to a small bowl. Wipe out pan.

Heat same pan onions were cooked in, over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Pour out bacon grease and wipe out pan. Let pan cool slightly.

Once cool enough to handle, roughly chop bacon.

Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for bacon over ,medium heat.

Add garlic; cook, stirring occasionally, until fragrant, 30 seconds.

Add cream sauce base, stock concentrate and reserved pasta water. Bring to a simmer and cook until slightly thickened, 1-2 minutes.

To the sauce, add drained pasta, caramelized onions, bacon and half the chives. Stir to combine and remove from heat. Taste and season with salt and pepper.