You can find more than recipes in my book Happy Hour, there's an interview with myself, and book club questions.
Kat’s Fettuccine, Goat cheese and Pancetta
2 Tbs. minced shallots
5 oz goat cheese
Salt and freshly ground pepper
Pinch crushed red chili flakes
½ lb. dried fettuccine
½ cup chopped pancetta or bacon (you can also use chicken or shrimp)
2 Tbs. olive oil
4 oz. fresh baby spinach
2 Tbs. chopped fresh basil
In a medium saucepan combine the white wine, shallots. Over high heat, reduce the liquid b half, about 5 minutes. Whisk in the goat cheese until the mixture is smooth, season with ½ tsp. salt, ¼ tsp. pepper, and the red chili flakes, and set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just cooked, 9 to 11 minutes. Reserve ½ cup of the pasta water, drain the pasta, and set aside.
Heat 1 tbs. of the olive oil in a sauté pan over medium-high heat brown up pancetta or bacon (if bacon there is no need to use the olive oil until you add the spinach). Add the remaining 1 tbs. olive oil and the spinach and sauté until it’s wilted, about 2 minutes.
In a large bowl, combine the pasta with the goat cheese sauce, add the spinach and pancetta. Season with salt and pepper and serve in warm bowls, topped with basil.