Ingredients
3/4 lb. fettuccine
2 tbsp. extra-virgin olive oil
2 oz. thinly sliced pancetta or bacon
1 clove garlic
1 shallot
1 lb. escarole
Salt and freshly ground pepper
1/2 lb. Brie (preferably a wedge)
Preparation
Step 1In 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.Step 2Meanwhile, 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.Step 3Add the pasta to the skillet along with 1 cup of the reserved pasta cooking water. Tear 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.Step 4Wine Recommendation: Crisp, fruity Pinot Grigio: 2005 Bollini.
F&W’s Grace Parisi makes 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.
