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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. More Pasta Recipes

Grace Parisi
May 2007

Gallery

Credit: © Marcus Nilsson

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Suggested Pairing

Crisp, fruity Pinot Grigio.

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