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Cavatappi Noodles with Bacon and Goat Cheese

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Cavatappi Noodles with Bacon and Goat Cheese

Cavatappi Noodles with Bacon and Goat Cheese

Jessica Braider
My family really enjoys this creamy and flavorful recipe. For picky eaters, you may want to leave some pasta plain as the goat cheese has a distinctive tangy taste - for a milder flavor try it with ricotta cheese instead.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mediterranean
Servings 8 servings


  • 16 oz. cavatappi or other spiral shaped noodles (use wheat/gluten-free if needed)
  • 8 oz. bacon (turkey, pork, or vegetarian)
  • 1 Tbsp. extra virgin olive oil
  • 1 small red onion halved and slivered
  • 1 tsp. herbes de Provence or dried thyme
  • 1/2 cup reduced-sodium chicken or vegetable broth (or use any variety)
  • 4 oz. goat cheese (also called chevre), or use reduced-fat ricotta cheese
  • 1 cup frozen peas


  • In a large stockpot, cook the pasta according to package directions until al dente. Before you drain it, scoop out about 1 cup of the cooking water and set it aside.
  • Meanwhile, in a nonstick skillet, cook the bacon over medium heat, turning it occasionally, until it is crisp, about 10 minutes (for vegetarian bacon, follow the directions on the package for crisping it). Remove it to a paper towel to drain it. After it cools, dice it into small pieces.
  • In a second skillet, heat the oil over medium heat. Add the onions and herbs and cook it until the onions are browned, stirring occasionally, 7-10 minutes.
  • Drain the pasta (don’t forget to reserve some water). In a measuring cup, mix together the broth and 1/2 cup of the pasta’s reserved cooking water, heat it in the microwave until warm, and set it aside.
  • Return the pasta to the stockpot over low heat and crumble and stir in the goat cheese. Stir in the broth and water combination. Add the bacon, onions and peas and stir until warmed through. If the pasta needs to be creamier, add additional water or broth.


Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking (don’t forget to save a cup of cooking water!), cook, dice and refrigerate the bacon, halve and slice the onion.
Scramble Flavor Booster: Double the herbes de Provence and add 1/4 – 1/2 tsp. red pepper flakes with the herbs and onions.  Season it with salt and pepper at the table to taste.
Tip: We suggest buying nitrite/nitrate-free bacon as nitrates can convert to nitrosamines, a carcinogenic chemical, in your body. Whenever possible, look for nitrate-free preserved meats. If you do eat foods containing nitrates, you may want to have a glass of orange juice at the same time, as Vitamin C is known to inhibit the conversion to nitrosamines in your stomach.
Nutritional Information Per Serving (% based upon daily values): Calories 350, Total Fat: 11g, 17%; Saturated Fat: 4g, 18%; Cholesterol: 25mg, 8%; Sodium: 480mg, 20%; Total Carbohydrate: 46g, 15%; Dietary Fiber: 3g, 12%; Sugar: 3g; Protein: 15g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Nut-Free, Spring, Summer, Vegetarian, Winter
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