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.
CAPELLINI WITH BRIE, PANCETTA & PARSLEY
- 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
- 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.
- Meanwhile, heat a large skillet over medium heat. Brown your pancetta until nice and crispy.
- 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!
- 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.
- To serve, combine the sauce with your pasta and toss gently until well-combined. Serve immediately while hot.