Roasted Red Pepper Alfredo

I love pasta and I'm always looking for a new way to fix it. Pasta dishes are usually perfect for quick meals and this one fills that bill. Traditionally Alfredo is served over fettucine. My family prefers thin spaghetti and my market sells a good whole wheat pasta. So I am revisiting this pasta dish today as it happens to be one of my favorites. I hope it becomes one of your favorites too.

Serves 4-6
1 16oz jar of roasted red peppers, drained
4 oz of pancetta or bacon, cubed
1 large onion, diced
3 cloves of garlic
1/2 cup milk
1/2 cup heavy cream
6 oz goat cheese, crumbled
1/2 cup grated parmesan cheese
4 tbsp olive oil
salt, pepper,and chili flakes to taste
8 large basil leaves, rolled and cut into ribbons
1 pd cooked pasta of your choice(reserve 1 cup of pasta water

Heat the oil in a medium sauce pan. Add the pancetta and cook until it begins to brown. Add the onion, cooking until it becomes translucent. Place the red peppers and the garlic in a blender and blend until smooth. Pour the puree into the sauce pan. Add the goat cheese, stirring until it has melted into the sauce. Add the salt, pepper and red chili flakes. Add the cream and milk and parmesan cheese. When heated through, puree with an immersion blender or in a food processor. Remove from heat and set aside. Heat the remaining oil in a large skillet. Add the cooked pasta. When the skillet is hot, pour the sauce over the pasta and add about half of the reserved pasta water. Toss to coat. If the sauce looks too loose add more of the pasta water until it clings to the pasta. Remove from the heat. Toss int the basil and serve. Top with more parmesan if desired.