Roasting garlic will transform it into a sweet, delicious treat. It offers a richness to the dish without the overwhelming intensity this quantity of garlic would normally create. The tartness of the goats' cheese counteracts the saltiness of the bacon too. Serves 4.
- 1 garlic bulb
- 200g firm goats' cheese
- 12 rashers smokey bacon
- 3 shallots
- 2 tbsp thyme leaves
- 1 tbsp lemon juie
- 4 tbsp olive oil
- 400g spaghetti
- 1 handful chopped parsley
Preheat the oven to 180 degrees. Take the bulb of garlic and peel off the outer layers of skin. Cut through the top so the flesh of the cloves is visible and drizzle oil inside. Wrap in foil and cook for 30 mins until the cloves are soft when pressed.
Heat 2 tbsp of oil in a pan gently fry the shallots for 10 mins. Add the thyme and continue to cook for another 5 mins until the shallots caramelise. Squeeze the cloves of garlic from their skin and add to the mixture along with the remaining oil and lemon juice. Season well with black pepper.
Dry-fry the bacon in a separate pan until crisp.
Cook the spaghetti as per packet instructions, then drain leaving a little of the cooking water to help the sauce to stick. Mix in the onions and crumble the goats’ cheese. Add a little more oil at this point if it seems too sticky.
Serve the spaghetti topped with the crispy bacon and a scattering of chopped parsley.