Brie Caramelised Onion & Pancetta Pasta
Equipment
- Large pan
- Roasting tin
- Tongs
- Saucepan
Ingredients
- 5 tbsp olive oil
- 80 g unsalted butter
- 4 large onion (finely sliced)
- 2 clove garlic (finely sliced)
- 8 sprigs fresh thyme
- 600 g cherry tomatoes (halved)
- 250 g pancetta (diced)
- 500 g fresh egg tagliatelle (or pappardelle)
- 400 g brie (at room temperature, diced)
Instructions
- Heat 4 tbsp of the olive oil and the butter in a large pan. Add the sliced onion and a pinch of salt and cook gently for a few minutes.
- Add the thyme and garlic and cook for about 30-40 minutes, stirring occasionally, until you have lovely caramelised onions.
- Meanwhile, put the tomatoes in a roasting tin, drizzle with the final 1tbsp of the oil and season. Roast for 25-30 minutes at 200°C (180° Fan).
- Once the onion is cooked, scoop out of the pan and then return the pan to a medium high heat and cook the pancetta for 5-6 minutes until golden.
- Cook the pasta in boiling salted water for 5 minutes.
- Return the caramelised onion to the pan and add the roasted cherry tomatoes and diced brie.
- Remove the pasta with tongs and add straight to the frying pan, keeping the pan over a low heat. Toss to combine, letting the heat melt the brie. Serve Straight away.
Notes
The marriage of brie, caramelised onion and pancetta here is a serious winner. If you're thinkin' comfort food, this is the one.
Nutrition
Calories: 453kcal
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