recipe by Grace Parisi from Food and Wine Magazine<\/p>\n
\u00be lb. fettuccine<\/p>\n
2 TBSP extra virgin olive oil<\/p>\n
2 ounces thinly sliced pancetta or bacon coarsely chopped<\/p>\n
1 large garlic clove, minced<\/p>\n
1 shallot, minced<\/p>\n
1 lb. escarole, cut into 1 inch ribbons<\/p>\n
Salt and Freshly ground black pepper<\/p>\n
\u00bd lb. Brie (preferably a wedge), rind removed<\/p>\n
In a large pot of generoursly saltd boiling water, cook the pasta unitl just al dente.\u00a0 Drain and reserve 1 \u00bc cups fo the cooking water.<\/p>\n
Meanwhile, in a very large skillet, het the olive oil.\u00a0 Add the pancetta and cook over high heat, stirring, unitl lightly browned, about 2 minutes.\u00a0 Add the garlic and shallot and cook until fragreant, about 1 minuter more.\u00a0 Add the escarole and season with salt and pepper and cook, stirring, just until wilted.<\/p>\n
Add the pasta to the skillet along with 1 cup of the reserved pasta cookedin water.\u00a0 Cut the brie into 1 inch pieces and add to the skillet.\u00a0 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.\u00a0 Seasson with salt and pepper, serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
recipe by Grace Parisi from Food and Wine Magazine \u00be 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 \u00bd lb. Brie (preferably a wedge),…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":176,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1957","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1957","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1957"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1957\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/176"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}