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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
1 hr
Cal/Serv:
835
If the TikTok famous feta pasta is a tad salty for your taste or you’re ready to try something new, reach for a hunk of brie instead. This melty, brie-coated pasta has earthy mushrooms, sweet shallot, smokey bacon, and a surprise sprinkled on top—kind of like if feta pasta had a cool older cousin.
Customize it
The best part about this recipe is all the ways you can make it your own. This recipe would also work well with rosemary instead of thyme and parsley instead of basil. Feel free to swap the pine nuts for pecans and the cremini for your favorite mushroom.
Which type of brie works best?
Brie can be a polarizing flavor. This recipe calls for a triple cream brie (also called bloomy-rind cheese in the supermarket) which, like double cream brie, has a milder, more buttery taste from the added cream. Before baking the brie, we like to cut off the top of the rind. To do this, gently run a sharp knife around the edge of the top of the cheese, about ½” away from the edge of the wheel. Next, peel back the bloomy rind so that you can see the interior. Cutting the top off the brie is easiest with a chilled brie wheel and a sharp knife after a quick dip in warm water. Leaving a slight border as you cut the top out ensures that the cheese will keep its shape while baking, making for a stunning presentation. It also helps avoid overcooking and potentially re-hardening the brie. Discard the rind or eat it!
Pro Prep Tips
- Start boiling the water while you chop all of your veggies and measure out the ingredients. By the time you finish prepping, the water will have come to a boil.
- Don’t boil the noodles all the way. Since we’ll be boiling and baking the noodles, undercooking them just a touch will help keep them from becoming mushy once baked. This recipe works well with forgiving frilly pasta shapes like trumpet pasta, rotini, and fusilli.
Serve this decadent pasta with a crisp and refreshing salad and plenty of crusty bread to help mop up any extra sauce. Leftovers will keep in the refrigerator for up to 5 days and in the freezer for up to 6 months.
Did you make this? Let us know how it went in the comment section below!
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Ingredients
- 4 oz.
thick-sliced bacon, sliced into ½” pieces
Kosher salt
- 10 oz.
dried pasta, such as trumpet, fusilli, or rotini
Extra-virgin olive oil
- 8 oz.
cremini mushrooms, cut into 1/4" thick slices
- 1
large shallot, roughly chopped
- 3
cloves garlic, divided, 2 sliced, 1 chopped
- 4 tsp.
thyme leaves and tender stems, chopped
- 1/2 cup
white wine
- 1/2 cup
heavy cream
- 1 Tbsp.
Dijon mustard
- 7 oz.
triple cream brie or bloomy rind cheese, top rind sliced off, with some rim remaining
- 1/4 cup
pine nuts, toasted and chopped
- 1
lemon, zested and quartered
- 1/4 cup
basil leaves, chopped
Directions
- Step 1Preheat oven to 375°. Add bacon to a 12” cast-iron skillet and turn heat to medium-high. Cook, stirring occasionally, until bacon is crisp and all of the fat has rendered, about 7 to 8 minutes. Transfer bacon to a paper towel-lined plate. Remove all but 2 tablespoons bacon fat from skillet, reserving the rest.
- Step 2Meanwhile, bring a large pot of water to a boil and add 2 tablespoons salt. Cook pasta 1 minute less than the package directions, and reserve ½ cup pasta water before draining. Toss pasta with a bit of oil and set aside.
- Step 3With the skillet still over medium-high heat, add mushrooms and cook for 3 minutes, stirring occasionally until mushrooms begin to soften. Drizzle in another 2 teaspoons of bacon fat and add the shallot and ½ tsp of salt, stirring to make sure everything is evenly coated. Continue to cook over medium-high for about 2 minutes, or until shallot just begins to soften. Stir in the sliced garlic and thyme and cook for about 1 minute. Add the wine and cook for 2 minutes, or until the liquid has almost completely evaporated. Reduce heat to low, add heavy cream and mustard, and stir until combined. Add cooked pasta, ½ cup of pasta water, and ½ tsp of salt, folding the pasta into the sauce until coated.
- Step 4Move mushroom mixture to the sides of the skillet and place the brie wheel in the middle. Cover the pan with aluminum foil and bake for 15 minutes.
- Step 5Meanwhile, in a small bowl, combine pine nuts, remaining chopped garlic clove, lemon zest, basil, and ¼ tsp of salt until the mixture resembles confetti. Remove the skillet from the oven and stir the pasta into the brie, making sure it is coated in the sauce. Gently break the rind up with a wooden spoon or remove completely. If there is any liquid left in the bottom of the pan, return to the oven uncovered and bake for an additional 5 minutes.
- Step 6Top with bacon and pine nut mixture, and serve immediately with a lemon wedge for each plate.
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