Linguine with Sun Dried Tomatoes and Brie
Creamy, cheesy Linguine with Sun Dried Tomatoes and Brie is loaded with rich and delicious flavor!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
1 pound linguine
2 ounces pancetta, diced
2 tablespoons extra virgin olive oil
1/3 cup shallots, finely chopped
2 garlic cloves, finely chopped
1/2 cup sun-dried tomatoes, roughly chopped (if packed in oil, drain)
1 cup or more of reserved pasta water
1 cup heavy cream
4 ounces roughly chopped brie
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
4 tablespoons chopped fresh basil
Instructions
- Cook pasta according to package directions. Reserve one cup or more of the pasta water.
- While pasta is cooking, in a large sauté pan, cook pancetta in olive oil over medium high heat until crispy.
- Reduce heat to medium and add chopped shallots. Sauté for 2 minutes.
- Add garlic and sauté for an additional minute.
- Add chopped sun dried tomatoes and one cup of reserved pasta water. Simmer over medium heat until water has been absorbed by the tomatoes.
- Add in cream and chopped brie. Stir until brie has melted.
- Add in cooked pasta, Parmesan and Romano cheese and stir to combine. (Add a bit more pasta water as needed to give the dish a creamy consistency.) Cook over medium heat for another minute or two to blend flavors.
- Remove from heat. Toss with fresh basil and serve immediately.
