Fettuccine with Escarole and Brie

By BobD

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

Preparation

Step 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.

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.