Marilyn Martin's Recipe

Linguine With Creamy Brie Sauce*

Category: Recipes

Linguine With Creamy Brie Sauce

8 oz. linguine (dried or fresh)
4 slices of thick-cut bacon
1/4 cup low sodium chicken broth
1/4 cup milk
1/2 cup freshly grated parmesan cheese
1.5 oz. brie cheese, rind removed and sliced thinly
4-5 reconstituted sun-dried tomatoes, chopped
1 scallion, thinly sliced
1/4 tsp dried basil (or a small handful of fresh basil, shredded)

1. In a large skillet, cook the bacon over medium heat, until crispy. Meanwhile, bring a large pot of salted water to a boil, and cook pasta according to pasta directions. (If you're using fresh pasta, you can wait until after you've finished the sauce to cook the pasta). Transfer the bacon to a plate, and set aside. Drain the skillet, saving the bacon fat for another use.
2. Deglaze the pan with the chicken stock and milk, scraping up all the browned bits. Bring the liquid to a boil. Crumble the bacon.
3. Slowly add the Parmesan cheese, stirring until it melts.
4. Season the sauce with cracked black pepper and basil, add in half of the bacon bits and all of the chopped sun-dried tomatoes.
5. Reduce the heat to low, and gradually add the Brie cheese, allowing each addition of cheese to melt completely before adding more. The sauce will be pretty thick.
6. The linguine should be cooked al dente by now; drain it well. Add the linguine to the sauce in the skillet and toss the pan lightly to coat the pasta with sauce.
7. To serve: Transfer a portion of the linguine onto a serving plate. Garnish with reserved crumbled bacon and chopped scallions.