• 4servings
  • 30minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 pound(s) fettuccine

  2. 2 tablespoon(s) extra-virgin olive oil

  3. 2 ounce(s) thinly sliced pancetta or bacon , coarsely chopped

  4. 1 clove(s) (large) garlic , minced

  5. 1 shallot , minced

  6. 1 pound(s) escarole , cut into 1-inch ribbons

  7. Salt and freshly ground pepper

  8. 1/20 pound(s) Brie (preferably a wedge) , rind removed

Instructions Jump to Ingredients ↑

  1. In a large pot of generously salted boiling water, cook the pasta until just al dente. Drain the pasta, reserving 1 1/4 cups of the cooking water.

  2. Meanwhile, in a very large skillet, heat the olive oil. Add the pancetta 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, just until wilted.

  3. Add the pasta to the skillet along with 1 cup of the reserved pasta cooking water. Tear 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 sauce is dry. Season the pasta with salt and pepper. Transfer the pasta to bowls and serve immediately.

  4. Wine Recommendation: Crisp, fruity Pinot Grigio: 2005 Bollini.


Send feedback