It’s gotta be said—brie can be costly. We used a BIG wheel for our video above, but we understand that for a lot of the year, those are hard to find or are prohibitively expensive. Larger cheese wheels start popping up around the holidays for less money, but if you can’t find them (or want to make this the rest of the year), don’t worry: You can get away with a wheel about (or a little over) half the size. A little bit of brie goes a long way, and your pasta will still be delicious.Ingredients
- 1(35-oz.) wheel brie
- 1 1/2 lb.spaghetti
- 2 Tbsp.extra-virgin olive oil
- 3cloves garlic, minced
- 1/4 c.chopped parsley
- Pinch red pepper flakes
- 1/4 c.grated Parmesan, for serving
Directions
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- Step 1Preheat oven to 350°. Cut off the top rind of brie then place brie in a skillet about its same size. Bake until brie is bubbling and totally melted throughout, about 25 minutes. (The exact time will vary depending on how big your wheel of brie is, so start checking after about 15 minutes!)
- Step 2Meanwhile, cook spaghetti. In a large pot of boiling salted water, cook spaghetti according to package instructions. Save about 1 cup pasta water, then drain and transfer spaghetti to a large bowl.
- Step 3Toss spaghetti with olive oil, garlic, parsley, and red pepper flakes. Season to taste with salt.
- Step 4After removing brie from oven, immediately add spaghetti to skillet and toss until coated using tongs. If the brie is too thick, gradually add pasta water to loosen. Serve immediately with Parmesan.
