Spaghettini with Baked Goat Brie, Pancetta, Toasted Garlic, Sun-Dried Tomatoes, and Basil
There are plenty of pasta-worthy days in the summer. Sweet and peppery basil, salty pancetta, and tangy goat brie twirled with thin pasta make for a decadent dinner. Pair with a chilled sauvignon blanc. The rinds of the goat cheese wheels are edible and add to the luxurious texture of this sauce.
Ingredients
- 4 ounces pancetta cut into 1⁄2-inch dice
- 2 cloves garlic minced
- 1/4 cup sun-dried tomatoes roughly chopped
- 2 5-ounce wheels goat brie
- 1 pound spaghettini or thin spaghetti
- Kosher salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh basil
Instructions
- Place pancetta in a cold medium sauté pan. Turn heat to low and cook, stirring occasionally, for about 8 to 10 minutes, or until pancetta is lightly browned and fat is rendered.
- Add garlic and cook for 2 more minutes or until it starts to brown. Transfer mixture, including rendered fat, to a small heat-proof bowl. Add sun-dried tomatoes and set aside.
- Heat oven to 350°F.
- Slice top rind off goat brie and place wheels in an ovenproof dish with a 2-inch space between them. Bake until cheese is hot and melted throughout, about 25 minutes.
- While brie is baking, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Reserve a cup of pasta water, then drain and set aside in a large bowl.
- Toss pasta with pancetta, garlic, and sun-dried tomato mixture. Season with salt and pepper.
- Remove brie from the oven and immediately cut a slice through the rind of each wheel so melted cheese pools to the center of the dish.
- Using tongs, twirl pasta into the cheese, adding enough of the reserved pasta water to keep the sauce creamy. Transfer to a serving dish and garnish with basil.
Chef Josh Berry and Maggie Knowles
Chef Josh Berry and Maggie Knowles are both native Mainers who agree that cheese makes even the worst days better. They fell in love at a beekeeping conference and joined culinary and creative forces through recipes, photography, and writing. They also work as restaurant consultants through the B Frame. Josh’s career has taken him throughout cheese capitals such as Switzerland, Italy, and Vermont; his favorite cheese is Cabot Clothbound. Maggie has written about food, theater, and parenting; her current favorite cheese is Big Sky Grana. When not eating, they are tending to their chickens, bees, small dogs, and big teenagers.
