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© Marcus Nilsson

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Fettuccine with Escarole and Brie

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rating chicagocook
this is a simple dish that I've made many times.  It always comes out great and is really easy to prepare.  I love the taste combination of the brie and pancetta.  It is a great midweek meal. 

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Fettuccine with Escarole and Brie

  • fast FAST
TOTAL TIME: 30 MIN
SERVES: 4
F&W’s Grace Parisi makes brilliant use of Brie here. After removing the rind from the cheese, she combines it with the pasta cooking water to make a rich, silky sauce for the fettuccine.
ingredients
  • 3/4 pound fettuccine
  • 2 tablespoons extra-virgin olive oil
  • 2 ounces thinly sliced pancetta or bacon, coarsely chopped
  • 1 large garlic clove, minced
  • 1 shallot, minced
  • 1 pound escarole, cut into 1-inch ribbons
  • Salt and freshly ground pepper
  • 1/2 pound Brie (preferably a wedge), rind removed
directions
  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. 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 sauce is dry. Season the pasta with salt and pepper. Transfer the pasta to bowls and serve immediately.
WINE Crisp, fruity Pinot Grigio: 2005 Bollini.