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.