Name: Brie Pasta with Pancetta and Spinach Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 ounces uncooked pasta; 4 ounces diced pancetta; 3 cloves garlic, minced; 2 cups (packed) fresh baby spinach; 8 ounces brie, rind removed, cut into small pieces; 1 teaspoon lemon juice; Salt and pepper to taste

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Introduction

This creamy Brie pasta is a simple yet indulgent dish perfect for a cozy night in. With crispy pancetta and fresh baby spinach, it balances rich flavors and vibrant greens in every bite.

A bowl of small shell pasta mixed with pieces of cooked bacon and fresh spinach leaves, all coated in a light creamy sauce. The pasta shells, pale yellow in color and smooth in texture, serve as the main base layer. Scattered throughout are dark brown and reddish crispy bacon cubes, adding a crunchy texture on top of the pasta. Bright green spinach leaves are mixed in, giving a fresh and soft contrast to the dish. The whole mixture sits in a simple white bowl on a white marbled surface, with a gold fork placed on the left side of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces uncooked pasta
4 ounces diced pancetta
3 cloves garlic, minced
8 ounces brie, rind removed and cut into small pieces
1 teaspoon lemon juice
2 cups packed fresh baby spinach
Salt and pepper, to taste

Instructions

Step 1: Boil a large pot of salted water and cook the pasta al dente according to the package directions. Before draining, reserve 1 cup of the hot pasta water for the sauce.
Step 2: While the pasta cooks, heat a skillet over medium-high heat and fry the pancetta until crispy, about 8 to 10 minutes. Keep the rendered fat in the pan.
Step 3: Lower the heat to medium and add the minced garlic to the skillet. Cook for about 30 seconds until fragrant.
Step 4: Add the brie pieces, lemon juice, and 1/4 cup of the reserved pasta water to the skillet. Toss gently with two spoons until the brie melts into a creamy sauce.
Step 5: Remove the skillet from heat and add the baby spinach and drained pasta. Toss everything together until the spinach wilts. Add more pasta water if the sauce needs loosening.
Step 6: Season the pasta with salt and pepper to taste, then serve immediately for the best texture and flavor.

Tips & Variations

Use a sturdy pasta like penne or rigatoni to hold the creamy sauce well.
For extra richness, stir in a splash of cream or a sprinkle of Parmesan cheese.
Swap pancetta for crispy bacon or prosciutto for a different flavor twist.
If you prefer, baby kale can substitute for baby spinach for a heartier green.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of water or cream to restore the sauce’s creaminess. The spinach may darken in the fridge, but the dish will still taste delicious.

How to Serve

A black pan filled with shell pasta coated in a creamy white sauce, mixed with bright green spinach leaves that add fresh color. Small brown bits are scattered throughout, likely bacon or nuts, giving texture contrast. The pasta shells are plump and smooth with a light yellow hue, layered evenly with the sauce and greens. The pan sits on a white marbled surface, with some light seasoning visible on top, making the dish look rich and flavorful. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of Brie?

Yes, creamy cheeses like Camembert or a mild cream cheese can work, but Brie provides a distinct flavor and meltability that pairs well with pancetta.

Do I need to remove the rind from the Brie?

It’s best to remove the rind before melting the Brie in this recipe, as it doesn’t melt smoothly and may affect the sauce’s texture.