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Wheel of brie spaghetti recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
40-minute Cheesy Brie Carbonara Pasta with Crispy Pancetta, Lemon, and Thyme - a showstopping party dish.
Ingredients:
  • 1kg whole brie wheel
  • 500g dried spaghetti pasta
  • 36.40 gm extra virgin olive oil
  • 150g pancetta, coarsely chopped
  • 4 garlic cloves, crushed
  • 20.00 ml finely grated lemon rind
  • 20.00 ml fresh thyme leaves, plus extra, to serve
  • 1 tsp dried chilli flakes
Instructions:
  • Preheat your oven to 180C/160C fan forced. Use oil to spray an ovenproof frying pan or shallow dish that can hold the brie. Score a circle around the top of the brie with a sharp knife, leaving a 5mm border. Score a cross in the center and carefully remove the top rind, trying not to take too much cheese with it. Bake for 25 minutes or until the brie is melted, gently stirring after 20 minutes.
  • Cook the pasta in a large saucepan of salted boiling water according to package instructions until al dente, then drain.
  • In the same saucepan, heat the oil over medium-high heat. Cook the pancetta in 2 batches until crisp, about 4 minutes per batch. Transfer to a plate lined with paper towel using a slotted spoon. Reduce heat to low and add the garlic, lemon rind, thyme, and chili flakes. Cook, stirring, for 1 minute until fragrant. Add the pasta and pancetta, then toss to combine using tongs.
  • Add a portion of pasta to the warm brie and use tongs to swirl and coat. Transfer to a serving bowl. Repeat with the remaining pasta in smaller batches, working swiftly as the brie will thicken upon cooling. Garnish with extra thyme and serve promptly.

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