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.
TOTAL TIME: 30 MIN
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.
2.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.
3.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.
Pair with Pinot Grigio
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (303g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 760 | ||
Calories from Fat: 461 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.2g | 68 % | |
Saturated Fat 16.2g | 81 % | |
Monounsaturated Fat 20.6g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 127.5mg | 39 % | |
Sodium 559.8mg | 19 % | |
Potassium 649.8mg | 17 % | |
Total Carbohydrate 51.6g | 15 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 48.1g | ||
Protein 24.5g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 760
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