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.