…and we’re back! Sues was obviously busy, busy, busy with wedding and family stuff this week. And I actually temporarily lost my camera the night of the wedding so I forgot how to function in life! No matter how hard I tried it was pretty hard to get myself to get the camera off my mind. I hate getting like that over material goods that can be replaced but I was sad thinking about the photos that were “lost.” But good news, it was found! So now with it back in my life and the wedding festivities coming to an end… we’re getting back on track with my new favorite meal
The other night I decided since two of my best friends would be at my place at the same time that I’d make dinner for them. And the previous evening I was reading eatliverun and Jenna had this really great looking dinner, Fettuccine with Escarole & Brie from Food and Wine, that I was dying to make for anyyyyone ! Melis had the day off from work so we actually spent the whole afternoon together. Then Kate stopped by when she got out of work to drop off my birthday gift (more on this later… cause it’s lovely!) This is a really quick (took less than 30 minutes) and relatively inexpensive recipe which makes me like it even better and my favorite thing is you can definitely switch things up as much as you’d like to create a new dish… I’ve since made a similar version and added some corn!
Here’s what you’ll need:
• 3/4 pound fettuccine (I like to use al dente brand of pastas, which I get at Whole Foods, because they cook in 3 minutes!)
• 2 tablespoons extra-virgin olive oil
• 2 ounces thinly sliced pancetta or bacon, coarsely chopped (I used pancetta)
• 1 large garlic clove, minced
• 1 shallot, minced
• 1 pound escarole, cut into 1-inch ribbons
• Salt and ground pepper
• 1/2 pound Brie wedge, rind removed and then cut into 1 inch pieces
Here’s what you do:
• Cook and drain your fettuccine being sure to reserve about 1 1/4 cups of the cooking water.
• In a large skillet heat olive oil. Add pancetta and cook over high heat stirring for about 2 minutes until lightly browned. Add garlic and shallot and cook for an additional minute… this smelled so good I wanted to jump into the skillet
• Next, you’re going to add the escarole, season with salt and pepper, and stir until the escarole is just wilted.
• Add the pasta to the skillet with 1 cup of reserved water.
• Add the 1-inch pieces of brie. Continue to toss the pasta until the brie has melted nicely and the sauce is creamy (about 4 minutes). If you feel the sauce is a little dry, add a little more of the reserved cooking water from the pasta.
I’m sort of kicking myself now because the kitchen smelled so good our mouths were watering and we were all so hungry that we gobbled up our dinner before I could photograph the final plate… so here it is in the skillet
This was delicious and was a big hit with the girls! Whoever thought of melting brie over pasta is absolutely brilliant! Like I said earlier, this is a great dish to sort of adapt to any mood you’re in. Add any veggies or even experiment with other cheeses. This also tasted really great as leftovers too… it would be a great lunch to bring to work the following day. It actually sort of reminded me of a more summery and lighter version of the Pasta with Sausage, basil and Mustard dish I made back in March, which was my go to dish this past winter!