Linguine with Sun Dried Tomatoes and Brie

Linguine with Sun Dried Tomatoes and Brie

  • Author: A Family Feast
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: pasta
  • Method: stovetop
  • Cuisine: Italian


  • 1 pound linguine
  • 2 ounces pancetta, diced
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ 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
  • ¼ cup grated Parmesan cheese
  • ¼ cup grated Romano cheese
  • 4 tablespoons chopped fresh basil


  1. Cook pasta according to package directions. Reserve one cup or more of the pasta water.
  2. While pasta is cooking, in a large sauté pan, cook pancetta in olive oil over medium high heat until crispy.
  3. Reduce heat to medium and add chopped shallots. Sauté for 2 minutes.
  4. Add garlic and sauté for an additional minute.
  5. Add chopped sun dried tomatoes and one cup of reserved pasta water. Simmer over medium heat until water has been absorbed by the tomatoes.
  6. Add in cream and chopped brie. Stir until brie has melted.
  7. 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.
  8. Remove from heat. Toss with fresh basil and serve immediately.

Keywords: Linguini with Sun Dried Tomatoes and Brie