Baked Brie Pasta
Ingredients
- 4 oz. thick-sliced bacon cut into ½” pieces
- Kosher salt
- 10 oz. dried pasta trumpet, fusilli, or rotini
- Extra-virgin olive oil
- 8 oz. cremini mushrooms sliced
- 1 large shallot chopped
- 3 cloves garlic sliced and chopped
- 4 tsp. chopped thyme leaves
- ½ c. white wine
- ½ c. heavy cream
- 1 tbsp. Dijon mustard
- 7 oz. triple cream brie top rind sliced off
- ¼ c. toasted chopped pine nuts
- Zest of 1 lemon
- ¼ c. chopped basil leaves
Instructions
- Cook bacon in a skillet until crispy, then set aside. Reserve 2 tbsp. of bacon fat.
- Boil salted water and cook pasta until slightly underdone. Reserve ½ cup pasta water.
- Sauté mushrooms, shallot, garlic, and thyme in bacon fat. Add wine, cream, and mustard.
- Move mushroom mix aside, place brie in skillet, cover, and bake.
- Combine pine nuts, garlic, lemon zest, and basil.
- Stir pasta into brie, top with bacon and pine nut mix, and serve hot with lemon wedges. Enjoy!