LINGUINI WITH BACON AND GOAT CHEESE Serves 6

1 lb. dried linguini
1 Tbsp. salt
6 Tbsp. extra virgin olive oil
4 - 6 slices bacon (prefer applewood smoked) cut into 1 inch pieces
2 lg. garlic cloves peeled and minced
3 - 4 Tbsp. balsamic vinegar
2 cups tightly packed fresh arugula
salt and freshly ground black pepper
12 oz. fresh goat cheese crumbled OR crumbled Feta cheese
1 Tbsp. red pepper flakes (optional)

METHOD:
Cook linguini in a large pot of boiling water with 1 Tbsp. salt according to package directions. When done drain and add 2 Tbsp. olive oil, toss and set aside.
Meanwhile fry the bacon in a skillet until golden and crisp about 5 minutes.

Reduce the heat to low add garlic and continue to cook for about 30 seconds, do not let garlic brown. Add remaining olive oil, vinegar, arugula, linguini and salt and pepper to taste.

Warm over low heat til the pasta is heated through about 1 minute.

To serve, divide among individual plates and top with crumbled goat or Feta cheese.
Sprinkle with red pepper flakes.

TIP: You can substitute pancetta for the bacon but you won't get that smoked flavor.