Thursday, May 20, 2010

Linguine with Bacon, Brie and Caramelized Onions

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(serves 2-3)


The first time I made this I used cream and triple cream brie. My pasta was swimming in oil, but it was very good, lol.

Whenever I plan to make it now, I look around for very lean bacon (which I purchase by the slice) and low fat brie. The resulting dish still seems quite rich to me. I love it, but just don't make it too often.

1/4 lb very lean peppered bacon, chopped
1 large onion, sliced
2 cloves garlic, minced
salt, to taste
1 tbsp balsamic vinegar
1/4 cup milk
3 tbsp freshly grated parmesan cheese
1/4 lb low fat brie, cubed (leave the rind on)

1/2 lb spinach linguine, cooked and drained

Add the bacon to a skillet and turn on the heat to medium-low. When the bacon starts to brown and release it's fat, add the onions and garlic. (If the bacon is too fatty, then remove some of the rendered fat from the skillet first.) Saute over low heat for about 20 minutes or until the onions are soft and golden brown.

Stir in the salt and vinegar. Cook for about a minute.

Add the milk, parmesan and brie. Cook and stir until the brie melts, and the mixture gets creamy.

Toss with the hot and drained linguine, and serve.

4 comments:

Susi said...

This looks delicious! I'm adding it to my "must make" list :o)

siri said...

Yes, please! This looks awesome. Another pasta recipe to win the husband over. I'm a little skeptical of low-fat cheese, but if it spares me from a greasy pasta, maybe it's worth it...

Anonymous said...

this looks amazing... you've combined 3 of my favorite things: bacon, caramelized onions and brie! how many servings does this recipe make?

Jen (Modern Beet) said...

oh yum! I am currently in love with Brillat Savarin, an exceptional triple cream cheese, and I imagine it would be wonderful with this (though it doesn't hold its shape as nicely as bried)

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