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Brie Pasta

Source of Recipe

From "Come on Over!" by Elizabeth Heiskell


Recipe Introduction

"If I was only able to eat one food for the rest of my life it would be cheese — or maybe a toss-up between cheese and pasta. Thank goodness I don't have to choose. This recipe is the height of indulgence. Put on the fat pants and get ready to feast!"

List of Ingredients

â—¦ 1 (35-ounce) wheel Brie cheese
â—¦ Salt
â—¦ 1 ½ pounds spaghetti noodles
â—¦ 2 tablespoons extra virgin olive oil
â—¦ 3 cloves garlic, minced
â—¦ ¼ cup chopped fresh parsley
â—¦ 1 pinch red pepper flakes
â—¦ 4 slices thick-cut bacon, cooked and cut into ½-inch pieces
â—¦ ¼ cup grated Parmesan cheese


Recipe

Preheat the oven to 350° F.

Cut off the top rind of the Brie and place the wheel in an ovenproof skillet — cast iron is best — about its same size. Bake until the Brie is bubbling and totally melted throughout, about 25 minutes.

Meanwhile, bring a large pot of salted water to a boil.
Cook the spaghetti according to the package instructions. Drain the spaghetti and transfer it to a large bowl.

Toss the spaghetti with the olive oil, garlic, parsley, and red pepper flakes. Add the bacon. Season with salt to taste.

After removing the Brie from the oven, immediately add one serving of spaghetti to the Brie in the skillet and toss until coated, using tongs; transfer to a serving bowl. Repeat until all serving bowls are filled. Serve immediately, sprinkled with the Parmesan.


Serves 8