capellini with brie, pancetta, & parsley


Brie has the power to transform. From that cheese platter staple to a melty, creamy sauce for pasta. Think of lighter spaghetti carbonara. With the salty, crispy pieces of pork.


  • Yields: 4 servings


  • 8 oz. capellini pasta (or angel hair pasta)
  • 1/2 cup reserved hot pasta water
  • 4 oz. pancetta, diced
  • 1/2 small to medium onion, finely chopped
  • 2 cloves garlic, finely minced
  • 8-10 oz. fresh brie, rind removed and cut into cubes
  • 1/4 cup Italian parsley, very finely chopped *could sub basil if you had that on hand
  • salt and freshly ground black pepper, to taste


  1. Bring a large pot of salted water up to a full boil. Cook your pasta according to the box directions until al-dente. Before draining, reserve at least 1/2 cup of the hot, starchy liquid.
  2. Meanwhile, heat a large skillet over medium heat. Brown your pancetta until nice and crispy.
  3. With the pancetta grease still hot in the pan, add your chopped onions and minced garlic and allow them to cook in the grease for 5-7 minutes until they get some nice color and are translucent. Don’t burn them!
  4. Finally, whisk in your cubed brie until it is nicely melted. Then whisk in your reserved pasta water until it’s fully combined and a creamy, rich sauce has formed. Lastly, stir in your parsley and salt and pepper to taste immediately before serving.
  5. To serve, combine the sauce with your pasta and toss gently until well-combined. Serve immediately while hot.

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