Oh Food & Wine, can you do wrong in a recipe? This recipe for fettuccine with escarole in a brie sauce was one of my favorites thus far. Not too heavy, but with a decadent touch of creamy brie that makes a simple but sophisticated sauce. Check out the photos and recipe below.
Behold! A pound of escarole. This was about half of my very large head of beautiful leafy goodness.
The original recipe calls for 2 ounces of bacon or pancetta, but in hindsight, I would have added about 4 ounces of chopped cooked ham, cut into a much coarser dice. The meat taste was faint to nonexistent!
I rolled up the escarole and cut it into roughly 1 inch ribbons. You can see at the top right that I trimmed the leaf base a bit to get rid of some of the tougher stalk material.
Cooking up the shallot with the bacon.
The escarole goes in light green and fluffy.
And cooks down to a glossy dark green after about
Add the cooked fettuccine, some pasta water, and the brie. The sauce will thicken as it sit.
Fettuccine with Escarole and Brie via Grace Parsi/Food & Wine
3/4 pound fettuccine
2 tablespoons extra-virgin olive oil
2 ounces thinly sliced pancetta or bacon, coarsely chopped (see above, I would add 4 oz chopped ham)
1 large garlic clove, minced
1 shallot, minced
1 pound escarole, cut into 1-inch ribbons
Salt and freshly ground pepper
1/2 pound Brie (preferably a wedge), rind removed
- In 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.
- Meanwhile, 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.
- Add the pasta to the skillet along with 1 cup of the reserved pasta cooking water. Cut 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.
5 thoughts on “What I Made: Cheesy Fettuccine with Escarole”
This fettuccine dish looks great, thanks for sharing !!! 🙂
I can honestly say it tastes as good as it looks!
I am sure it does! 🙂
I am in search of amazing escarole recipes and this sounds like the answer!! Brie- YUM!!!! 🙂 Thank you!
So true, you can never go wrong with Brie!