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.
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.
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.