recipe by Grace Parisi from Food and Wine Magazine

¾ lb. fettuccine

2 TBSP extra virgin olive oil

2 ounces thinly sliced pancetta or bacon coarsely chopped

1 large garlic clove, minced

1 shallot, minced

1 lb. escarole, cut into 1 inch ribbons

Salt and Freshly ground black pepper

½ lb. Brie (preferably a wedge), rind removed

In a large pot of generoursly saltd boiling water, cook the pasta unitl just al dente.  Drain and reserve 1 ¼ cups fo the cooking water.

Meanwhile, in a very large skillet, het the olive oil.  Add the pancetta and cook over high heat, stirring, unitl lightly browned, about 2 minutes.  Add the garlic and shallot and cook until fragreant, about 1 minuter more.  Add the escarole and season with salt and pepper and cook, stirring, just until wilted.

Add the pasta to the skillet along with 1 cup of the reserved pasta cookedin water.  Cut the brie into 1 inch pieces and add to the skillet.  Cook the pasta over moderate heat, tossing, until the brie is melted and the sauce is thick and creamy, about 4 minmutes; add moure pasta cooking water if the sauce is dry.  Seasson with salt and pepper, serve immediately.