It’s pasta time around here today.
Baked Camembert Pasta Alfredo is a one pan wonder. Cheesy alfredo gets even cheesier by baking Camembert into it. Spinach and prosciutto pair beautifully with the other flavors.
Baked Camembert Pasta Alfredo
Ingredients:
250g wheel of Camembert cheese
2 garlic cloves, sliced
2 rosemary sprigs, leaves picked
3 Tbs olive oil
200g tagliatelle pasta
200ml heavy cream
1 cup baby spinach leaves
3 Tbs grated Parmesan cheese
4 slices prosciutto, torn into small pieces
Directions:
1. Preheat oven to 400℉/200℃.
2. Slice the Camembert in half through the horizontally and put one half, cut-side up, in a large round baking dish or oven safe skillet. Set the other half aside.
3. Scatter half of the garlic slices and half of the rosemary leaves over the cheese and drizzle with 1 tablespoon of the olive oil. Bake for 15 minutes until very soft and golden at the edges.
4. Meanwhile, cook the pasta in a pan of boiling salted water until al dente. Drain, reserving a cup of the cooking water.
5. Put the pasta, cream, spinach and 2 tablespoons of the Parmesan into the baking dish with the Camembert. Season with salt and pepper then add a splash of the reserved cooking water, breaking up the Camembert until everything is coated in the sauce.
6. Put the other half of the Camembert on top of the pasta, cut-side down. Pierce a few holes in the rind and sprinkle with the remaining garlic and rosemary. Place the prosciutto pieces over the pasta and sprinkle with the remaining Parmesan. Drizzle the remaining oil over the dish and bake for 10 minutes until the cheese has melted. Serve straight from the baking dish.
Serves 2-3
Recipe from BBC GoodFood
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