WITH DINNER PARTIES BACK ON THE MENU, TRY THESE RECIPES TO IMPRESS YOUR GUESTS
WHEEL OF BRIE SPAGHETTI INGREDIENTS
• 1kg whole brie wheel
• 500g San Remo dried spaghetti pasta
• 2 tbsp extra virgin olive oil
• 150g pancetta, coarsely chopped
• 4 garlic cloves, crushed
• 1 tbsp finely grated lemon rind
• 1 tbsp fresh thyme leaves, plus extra, to serve
• 1 tsp dried chilli flakes
1 Preheat oven to 180C/160C fan forced. Spray an ovenproof frying pan or shallow dish (large enough to fit the brie) with oil. Place the brie in the pan and use a sharp knife to score a circle around the top, leaving a 5mm border. Score a cross in the centre of the circle and carefully peel off the top of the rind, taking as little brie with it as you can. Cook, stirring gently after 20 minutes, for 25 minutes or until melted.
2 Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
3 Heat the oil in the same saucepan over medium-high heat. Cook the pancetta, in 2 batches, for 4 minutes or until crisp. Use a slotted spoon to transfer to a plate lined with paper towel. Reduce heat to low. Add garlic, lemon rind, thyme and chilli flakes. Cook, stirring, for 1 minute or until aromatic. Add the pasta and pancetta. Use tongs to combine.
4 Add one-sixth of the pasta to the warm brie and use tongs to swirl and coat. Transfer to a serving bowl. Repeat with the remaining pasta in five more batches, working quickly as the brie will thicken on cooling. Top with extra thyme and serve immediately.