Created on February 20th, 2007
Bring a large pot of water to a boil. In a small skillet, cook the bacon until crisp. Transfer to paper towels to drain; let cool. Crumble the bacon.
In a small saucepan, melt 1 TB butter in 1 TB of olive oil until foamy. In a bowl, toss the bacon with the bread crumbs, parsley, lemon zest and crushed red pepper. Add the melted butter; mix well. Set aside for topping at the end.
Melt the remaining 2 TB of butter in a saucepan. Add the onion and cook over medium heat for about 3 minutes. Add the garlic and cook for about 30 seconds or until you can smell the garlic. Reduce heat to medium low, add the cream and simmer, stirring, until reduced by 1/3, about 5 minutes. Remove from heat and stir in the Parmesan, goat cheese and green onions. Season with salt and pepper.
Add the penne pasta to the boiling water and cook as directed. Drain and transfer to bowl. Add the cheese sauce and toss. Sprinkle with bread crumbs and serve. Enjoy!