This creamy Brie and bacon pasta bring bacon, mushrooms, and sun-dried tomatoes together with pasta in a sauce that is no more than melted Brie and pasta water. The ingredients work harmoniously in a dish that you’ll be making time and time again.

Preparation Details

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Servings: 4

Ingredients

• 8 ounces fettuccini, or other pasta
• 4 slices bacon
• 1 onion , thinly sliced vertically
• 4 ounces sliced mushrooms
• 2 teaspoons minced garlic
• 1 (8 ounce) Brie cheese, rind removed
• 1/3 cup julienned sun-dried tomatoes
• salt and freshly ground black pepper to taste
• chopped fresh parsley or fresh basil

Steps

1. Bring a large pot of salted water to a rolling boil. Add fettuccini and cook, stirring occasionally, until al dente, about 12 to 13 minutes, or your preferred doneness. Drain, reserving 1/2 cup pasta water; set aside.
2. Meanwhile, place bacon in a large skillet over medium heat and cook on both sides until brown and crisp, about 5 minutes. Remove bacon to drain on paper towels, leaving fat in skillet. Break into bite-sized pieces when cool enough to handle.
3. Add onion and mushrooms to skillet with bacon fat, stirring occasionally, and saute until lightly caramelized, about 5 minutes. Add garlic, and saute for about 30 seconds to a minute.
4. Cut Brie into small cubes and add to the skillet, stirring to melt and combine. Add enough pasta water to form a smooth sauce, and stir in sun dried tomatoes.
5. Add cooked fettuccini to skillet, toss to combine, and season with salt and pepper. Sprinkle with cooked bacon, garnish with parsley or basil, and serve immediately.