I found this on Pinterest, and have made it a handful of times. The last time I made it I BAKED my bacon first (who knew?? thanks mom for the recommendation!), instead of frying it in the pan. The overall dish was just as tasty, and not quite as greasy. I added more bacon than the original calls for, because more bacon makes everything better.
INGREDIENTS:
- 10 oz pasta
- 1/2 cup pasta water - reserved
- 6 pieces thick sliced bacon
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 lb brie, cut into cubes
- 10 basil leaves, cut into a chiffonade
- Kosher salt and freshly cracked black pepper to taste
Put aluminum foil on a 1" thick baking sheet. Place bacon strips on there, and cook in oven at 400 degrees for anywhere from 17-22 minutes (depending on how you want it and how hot your oven is). Take out of oven, let cool, and break into bite size pieces.
Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water before draining, then drain the pasta and set it aside.
Heat large skillet with some olive oil (and a little of the bacon grease if you want) and add onion and saute over medium high heat until the onions are caramelized, about 5 minutes. Add the garlic and toss for about 30 seconds until fragrant.
Add the cubed brie along with the reserved pasta water. Stir constantly until the cheese is melted and then add the cooked pasta to the mixture and toss to combine.
Add the basil and season with salt and pepper as needed.
Serve immediately. This is also wonderful leftover.
Original Recipe: What's Gaby Cooking
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