We buy brie at Costco, which means there is too much of it. So I googled brie and pasta and came across recipes that used brie as the cream sauce. I made a couple of them and have come up with my version.
This recipe is so quick and easy!
I measure my pasta as two ounces per person and sometimes a bit more. I like this way so I don't have leftovers if I don't want them.
This recipe is so quick and easy!
I measure my pasta as two ounces per person and sometimes a bit more. I like this way so I don't have leftovers if I don't want them.
Sometimes I don't have enough pasta water, I think the gluten free pasta tends to soak up the water. In that case I use chicken stock and or heavy cream.
I have used bacon but also salami or this time I used spianata piccante from Eataly. This was a new one for us, delicious and we think it will be great on pizza.
They carry the most incredible salumi.
Salumi refers to all Italian meats that are cooked, preserved or cured. Salumi, while often made with pork, may also be made with other meats, such as beef. The word Salami is the plural form of the word Salame. Salame is a specific type of Salumi, while meats such as Prosciutto, Bresaola, and Pancetta are also Salumi.I could easily see throwing in spinach/kale or mushrooms or broccolini. Why not use chicken?
Definitely finish with some parmesan!
How about using this as a sauce for eggs benedict???
INGREDIENTS
10 oz gluten free pasta - our rule of thumb is 2 oz of pasta per person
1/2 cup pasta water - reserved I have also used heavy cream and/or chicken stock
4 pieces sliced bacon or salami
1/2 yellow onion thinly sliced
2 cloves garlic minced
1/2 lb brie cut into cubes I add more
10-15 basil leaves cut into a chiffonade OPTIONAL
Kosher salt and freshly cracked black pepper to taste
lemon juice to taste
INSTRUCTIONS
Place the bacon in a large cast iron skillet over medium heat and cook the bacon on both sides until brown and crispy. Remove the bacon from the skillet and set it to cool on a paper towel lined plate. Once the bacon is cool, break it into bite sized pieces.
Bring a large pot of water to a boil and the cook the pasta according to the package directions. Reserve 1 cup of the pasta water before draining, then drain the pasta and set it aside.
Add the thinly sliced onion into the cast iron skillet with the bacon grease and saute over medium high heat until the onions are caramelized, about 5 minutes. Add the garlic and toss for about 30 seconds until fragrant.
Add the cubed brie into the cast iron skillet along with ½ cup of the reserved pasta water and a few squeezes of lemon juice. Stir constantly until the cheese is melted and then add the cooked pasta to the mixture and toss to combine. If needed add chicken stock or heavy cream to make more of a sauce.
INGREDIENTS
10 oz gluten free pasta - our rule of thumb is 2 oz of pasta per person
1/2 cup pasta water - reserved I have also used heavy cream and/or chicken stock
4 pieces sliced bacon or salami
1/2 yellow onion thinly sliced
2 cloves garlic minced
1/2 lb brie cut into cubes I add more
10-15 basil leaves cut into a chiffonade OPTIONAL
Kosher salt and freshly cracked black pepper to taste
lemon juice to taste
INSTRUCTIONS
Place the bacon in a large cast iron skillet over medium heat and cook the bacon on both sides until brown and crispy. Remove the bacon from the skillet and set it to cool on a paper towel lined plate. Once the bacon is cool, break it into bite sized pieces.
Bring a large pot of water to a boil and the cook the pasta according to the package directions. Reserve 1 cup of the pasta water before draining, then drain the pasta and set it aside.
Add the thinly sliced onion into the cast iron skillet with the bacon grease and saute over medium high heat until the onions are caramelized, about 5 minutes. Add the garlic and toss for about 30 seconds until fragrant.
Add the cubed brie into the cast iron skillet along with ½ cup of the reserved pasta water and a few squeezes of lemon juice. Stir constantly until the cheese is melted and then add the cooked pasta to the mixture and toss to combine. If needed add chicken stock or heavy cream to make more of a sauce.
Add the bacon and basil and season with salt and pepper as needed. Serve immediately.
Sounds good!
ReplyDeleteI do like egg Benedict.
ReplyDeleteCoffee is on and stay safe
I'm going to try that, I never thought of using Brie.
ReplyDeleteI just had 2 helpings of my spinach-feta-pie (boooy, don´t do that!), but yours sounds yummy, hmmm - will come back tomorrow with an empty stomach :-)
ReplyDelete