Last night was another night of needing to use up various bits and pieces from the fridge that I couldn’t bear to waste – some herbs that were a bit past their prime; part of a Brie that was a bit too ripe (sounds tautologous I know, a too ripe Brie, but at a certain point it’s a bit much to eat on its own); a couple of lemon wedges; and a few rashers of bacon.
This is a pretty rough recipe so you could make lots of substitutions – different pasta, other herbs, different cheese (goats cheese or blue), normal onion, a bit of wine instead of lemon juice even…
I served Mr Minecraft’s before adding the brie as he’s not a big cheese fan, but the rest of us really enjoyed it. I do love clearing out left overs and also getting a delicious meal!
Fettuccine with Bacon and Brie
inspired by Jack Monroe’s Car-brie-nara from A Girl Called Jack
- 4 rashers bacon (not short cut), roughly chopped
- 3 cloves garlic, finely sliced
- 1 spring onion, sliced
- large handful fresh herbs, chopped (I used parsley and basil)
- juice of 1/2 to 1 lemon
- 125-200g Brie or other soft cheese (whatever size you’ve got)
- 500g fettuccine
Put a large pot of water on to boil with a spoonful of salt. Add the bacon to a cold frying pan over a low heat. Heat gently to render as much fat as possible – we’re going to fry the rest of the ingredients in the bacon fat.
Once the water boils, add the pasta and cook as indicated on the packet. Mine took 9 minutes. Once the bacon is mostly crisp and the fat is released, add the sliced garlic and spring onion and fry for a couple more minutes.
Drain the pasta and toss in the pan with the bacon. Add the herbs, lemon juice and chopped Brie and season to taste.
Now this is what I love – using what you have on hand. I’ve never cooked with soft ripened cheeses though. Did you use the crust? The really ripe bits? Looks smashing. We love our carbonara, loaded with garlic and pungent oregano, usually. This looks like a creamy tasty variant. Must try.
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yep, I used the whole thing! and as I said I think you could also use blue or washed rind…
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I always follow bacon. This sounds and looks delicious. Thanks for visiting my blog!
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