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Post by peteetongman on Sept 5, 2013 20:10:01 GMT -5
3/4 pound fettuccine 2 tablespoons extra-virgin oil 2 ounces thinly-sliced pancetta or bacon, coarsely chopped 2 large garlic cloves, minced 1 shallot, minced 1 pound escarole, cut into 1-inch strips Salt and freshly ground pepper 1 pound Brie (preferably a wedge), rind removed
1. In a large pot of generously-salted water, cook the pasta until just al dente. Drain the pasta, reserving 1 1/4 cup of the pasta water. 2. Meanwhile, in a very large skillet, heat the olive oil. Add the pancetta or bacon and cook over high heat, stirring, until lightly browned, about 2 minutes. Add the garlic and shallot and cook until fragrant, about 1 minute. Add the escarole, season with salt and pepper and cook, stirring, until just wilted.
3. Add the pasta to the skillet along with 1 cup of the pasta cooking water. Cut the Brie into 1-inch pieces and add to the skillet. cook the pasta over moderate heat, tossing, until the Brie is melted and the sauce is thick and creamy, about 4 minutes. Add more of the pasta cooking water if the mix is too dry. Season with more salt and pepper to taste and serve immediately.
Serve with a nice crusty Italian bread, some tasty Pinot Grigio or whatever you like.
(Don't forget to save your pasta water in step one. This is darn important!)
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Post by numarymag on Sept 7, 2013 10:36:34 GMT -5
Recipe sounds great and I love Brie but it is a big pain to peel. Got any tips for making it easy?
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Post by peteetongman on Sept 7, 2013 18:08:58 GMT -5
Recipe sounds great and I love Brie but it is a big pain to peel. Got any tips for making it easy? you could use any soft cheese or even alfredo sauce personally, I don't fiddle around with Brie. I just slice the rind off with a knife on all sides and toss the rind to the dogs LOL. I do of course lose a little Brie but life is too short to peel that stuff
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