Brie Spaghetti Carbonara
Spaghetti Carbonara is a classic that you should mess with. So we coated it in baked brie.
- 1kg wheel brie, at room temperature
- 500g linguine
- 200g pancetta
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 25g chopped parsley
- Pinch chilli flakes
- Plenty of freshly ground black pepper
- 200g grated Parmesan, for serving
- Preheat oven to 180 / 160 C fan. Cut off the top rind of brie then place brie in a cast iron pan of about the same size - you want the brie to fit snugly into the pan. Bake until the brie is totally melted throughout, about 30 minutes.
- Meanwhile, cook spaghetti according to packet instructions. When cooked, drain and save about 200ml pasta water, then transfer the cooked spaghetti to a warmed bowl.
- In a large saucepan, fry the pancetta in 1 tbsp of the olive oil until golden and crisp, then add the garlic and fry for a further 1 minute. Add to the bowl with the pasta and toss with the spaghetti, the remaining 1 tbsp olive oil, parsley, chilli flakes and plenty of freshly ground black pepper.
- After removing brie from oven, immediately add spaghetti to the cheese and toss until coated using tongs. If the brie is too thick, add a little pasta water to loosen. Serve immediately with Parmesan.
- The melted brie will congeal very quickly once removed from the oven. It’s best to eat this dish immediately after it's been made.