Brie Pasta – Review | Kitchn


This is the year that tossing your pasta in large blocks of baked cheese became cool. And while I can’t get behind every iteration that’s been trending, there’s one particular play on the viral TikTok feta pasta that I’m totally on board with. It employs an entire wheel of Brie instead of a block of feta, and I’m always down for a slice of baked Brie. Here’s what happened when I gave it a try.

Get the recipe: Brie Pasta from TODAY

To start, you bake a wheel of Brie (with the top rind removed) until it’s oozy and melty. Full disclosure: This recipe calls for a 35-ounce wheel of Brie and 1 1/2 pounds of pasta. I have no business making that much food for just my roommate and myself, so I halved the recipe.

While the Brie is melting away in the oven, you’ll cook your noodles and drain them. Toss them with cooked bacon, fresh parsley, minced garlic, pepper flakes, and olive oil. Then, when the Brie is out of the oven, you’ll toss your pasta mixture in the melty cheese. Plate it up and finish it all off with some freshly grated Parmesan.

My Honest Review of TODAY’s Brie Pasta

Like I said, I really like Brie cheese — especially when it’s warm and melty. If there’s a wheel of it wrapped in puff pastry at a cocktail hour, I will happily help myself to a cracker topped with some of that cheesy goodness.

With that said, this pasta might be better suited to Brie-lovers (I am a Brie-liker, you with me?) If you are not completely infatuated with all things Brie, this pasta is probably not for you. You know those people who raced to make the feta pasta and couldn’t wait to report back that they hated it? Oh, and also that they hate feta cheese? I mean, what did they expect?

As you probably could have guessed, when you toss pasta in a wheel of melted Brie cheese, the final product is going to taste very strongly of Brie. I didn’t hate it, but frankly I didn’t love it. Anyone who has tried Brie cheese knows it’s earthy, slightly nutty, and strongly aromatic. It’s one of the more divisive cheeses and it’s certainly not for everyone. So, if liking Brie cheese isn’t a major personality trait of yours, I’m not sure you’re going to fully enjoy this dish.

My biggest grievance with this dish lies in one of Brie’s inevitable tendencies. Apologies for using this horrendous word, but after a few minutes out of the oven, Brie tends to coagulate, which meant the lifespan of this pasta was short-lived. In the minutes after tossing the pasta in the melty cheese, the cheese began cooling and solidifying, causing the pasta to seize. Between the bacon and the Brie, this quickly became a super rich and unpleasantly oily dish.

2 Tips If You’re Interested in Making Brie Pasta

Have you tried making Brie pasta before? Let us know in the comments!

Sara Tane

Contributor

Sara Tane is a food writer and private chef based in Brooklyn, New York. She is a graduate of the Institute of Culinary Education and has written for Cooking Light, MyRecipes.com, and The Feedfeed. She also has a serious thing for oysters.





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