Ingredients

The following ingredients have 4 Servings
  • 1 pound linguine
  • 2 ounces pancetta, diced
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ cup sun-dried tomatoes, roughly chopped (if packed in oil, drain)
  • 1 cup or more of reserved pasta water
  • 1 cup heavy cream
  • 4 ounces roughly chopped brie
  • ¼ cup grated Parmesan cheese
  • ¼ cup grated Romano cheese
  • 4 tablespoons chopped fresh basil

Instruction

  • Cook pasta according to package directions. Reserve one cup or more of the pasta water.
  • While pasta is cooking, in a large sauté pan, cook pancetta in olive oil over medium high heat until crispy.
  • Reduce heat to medium and add chopped shallots. Sauté for 2 minutes.
  • Add garlic and sauté for an additional minute.
  • Add chopped sun dried tomatoes and one cup of reserved pasta water. Simmer over medium heat until water has been absorbed by the tomatoes.
  • Add in cream and chopped brie. Stir until brie has melted.
  • Add in cooked pasta, Parmesan and Romano cheese and stir to combine. (Add a bit more pasta water as needed to give the dish a creamy consistency.) Cook over medium heat for another minute or two to blend flavors.
  • Remove from heat. Toss with fresh basil and serve immediately.