This cheesy brie pasta recipe has crispy pancetta, fresh spinach, garlic, and a hint of lemon. It's so quick and easy to make!
Why you'll love it
Is there anything better than a meal that looks fancy but takes hardly any effort!? The brie cheese sauce beautifully coats the pasta shells and perfectly contrasts the pancetta. You'll be thrilled to discover how to eat brie in a new way! Mind blown.
This brie sauce for pasta is rich and creamy but without adding any cream. The combination of the easy-melting brie and hot, starchy pasta water makes a lovely sauce. Genius, right? There's no need to bake brie in this recipe.
You only need a few ingredients for it
- Pasta - I chose shells, but any shape you have will be fine
- Pancetta - pancetta is a cured Italian bacon if you're unfamiliar with it. I buy the pancetta pre-diced rather than in thin slices like it's sometimes sold.
- Garlic - we've got three cloves of garlic in this pasta to take the flavor over the top
- Brie - the key to the sauce. Brie tastes mellow, very buttery and creamy, and a little bit nutty.
- Lemon juice - adds a little bit of acidity and brightness
- Spinach - a healthy pop of freshness and color. Spinach and pancetta are a tried and true combination
How to make brie pasta
This is an overview, and full ingredients & instructions are in the recipe card below.
- Boil a pot of water and cook the pasta according to package directions. Reserve some of the pasta water prior to draining it.
- Meanwhile, cook the pancetta in a skillet until crispy, and then add in the garlic, followed by the brie, lemon juice, and about 1/4 cup of the hot starchy water.
- Toss until the sauce is smooth, then add in the spinach and drained pasta and toss again, adding more pasta water if needed. Season with salt & pepper and enjoy!
Tips for success
- Brie rind is edible, but it won't melt as easily into the sauce, so that's why I recommend cutting the rind off. You don't need to do this perfectly. I simply use a sharp knife to slice most of it off.
- This recipe is very simple to make, but I would just ensure you don't add too much of the hot starchy water to the sauce at once or it won't be as thick/creamy. You can always add more as needed, so pour it in carefully!
- This sauce is quite forgiving, so if you have a bit more/less brie or pancetta, don't worry too much about exact quantities.
Substitutions and variations
- You may sub the pancetta for a few slices of thick-cut bacon if you're unable to find it at your grocery store.
- You could definitely throw in extra herbs if you have some. Chives or basil would work well!
Leftovers and storage
- Leftovers of this pasta will keep in the fridge for 3-4 days in a covered container, but it does taste best fresh.
- Reheat over a low heat, stirring occasionally until warmed through.
- I don't recommend freezing this one.
Questions about this brie pasta recipe? Let me know in the comments below!
- 8 ounces uncooked pasta
- 4 ounces diced pancetta
- 3 cloves garlic minced
- 8 ounces brie rind removed, cut into small pieces (see note)
- 1 teaspoon lemon juice
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
- Boil a salted pot of water for the pasta and cook it al dente according to package directions. Important: you will need to reserve some of the pasta water, so don't drain it before step 3 of the recipe.
- Meanwhile, in a skillet, fry the pancetta over medium-high heat until crispy (about 8-10 minutes). Leave the fat in the pan.
- Reserve 1 cup of the hot pasta water (you won't use it all) prior to draining the pasta.
- Reduce the heat to medium and add the garlic to the skillet. Cook for about 30 seconds.
- Add the brie to the skillet, along with the lemon juice and about 1/4 cup of the hot pasta water. Toss, using two spoons, until the brie has melted and you've got a nice sauce.
- Take the skillet off the heat and add the spinach and drained pasta. Toss until the spinach has wilted. You may need to add another splash of the hot pasta water if you find it needs a little more liquid.
- Season with salt & pepper as needed and serve immediately.
- Brie rind is edible, but it won't melt as easily into the sauce, so that's why I recommend cutting the rind off. You don't need to do this perfectly... I simply use a sharp knife to slice most of it off. I recommend removing the rind and then cutting it into pieces (1/2-1" is fine).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.