8 oz brie
1/2 lb. fettuccini noodles
2 teaspoons extra-virgin olive oil
1/4 cup onion, chopped
2 strips of bacon, chopped
1 clove garlic, minced
2 tablespoons chopped parsley
red pepper flakes to taste
salt to taste
1/4 cup grated Parmesan cheese
Cut the rind off the brie, then put it in a skillet or baking pan. Bake in the oven at 350°F until the brie is melted and bubbling, roughly 10–15 minutes.
While the brie is melting, cook the fettuccini noodles in a large pot of boiling salted water. When slightly al dente, drain the pasta and reserve some of the cooking liquid.
In a medium pan, heat the olive oil, garlic, onion, and bacon. Cook until the bacon is crispy and the onion is translucent.
Toss the cooked fettuccini with the bacon, garlic, onion mixture. Add the fresh chopped parsley and red pepper flakes.
Once the brie is done, remove from the oven and immediately add the fettuccini to it, using tongs to coat. If the brie is too thick, you can add a little of the pasta water to thin it to a nice saucy consistency. Top with grated parmesan and enjoy!
Serves two hungry people.
Best served paired with a fruity red, like a Pinot Noir, or creamy white wine, like a Chardonnay. Some of Emmy's suggestions: Dark Horse Rosé, Mumm Napa Blanc de Blancs Champagne, Heron Chardonnay, AmiciChardonnay SonomaCoast.