Brie, Bacon and Basil Pasta

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Is there really anything more comforting than pasta? What about pasta and bacon? Okay, what about Brie, Bacon and Basil Pasta? Right? It's basically a match made in heaven and we all need to grab a bowl of this immediately.

A skillet with brie, bacon and basil pasta with small bowls of salt and black pepper and basil.


 

Why I Love This Recipe

I made this for the first time a few years ago on a whim because I had some leftover brie from a dinner party and decided throwing it into some freshly cooked spaghetti was the sensible thing to do. I was a little worried because I didn't know what the brie would do, but the result was mind blowing. Melted brie + spaghetti. Be still my heart. I was and still am in love and I just want everyone to taste the epicness that comes from this recipe and have the best possible meal ever. Plus this would make an incredible Valentine's Day date night in along with some Cheesecake Cookie Bars or Chocolate Brownie Pudding.

A close-up overhead shot of brie, bacon and basil pasta in a skillet.

Fast forward a few months and I've jazzed it up even more. Because that's what I do. I added some bacon and basil and reserved a scoop of the pasta water to help the brie melt down even faster. Brilliant. I'm obsessed. The squeeze of lemon juice really helps brighten this cozy dish and bring out all the flavors.

A common question I get asked about this recipe is whether or not you should remove the rind from the brie. The answer actually is that you leave it on. The rind melts down and doesn't affect the taste at all. But you can totally cut it off if you'd prefer.

I'm for sure adding this quick and easy Brie, Bacon and Basil Pasta into the regular rounds of dinner. It goes exceptionally well with a little Monday night Bachelor viewing. (something I consider myself to be very good at)

Trust me - you're going to want to try this one!

Ingredients & Substitutions

Mise-en-place of all the ingredients to make brie, bacon and basil pasta.
  • Pasta
  • Pasta Water reserved
  • Sliced Bacon
  • Yellow Onion
  • Garlic
  • Brie
  • Basil Leaves
  • Kosher Salt
  • Black Pepper
  • Lemon Juice

*For a full list of ingredients and instructions please see recipe card below.

How to Make Brie, Bacon and Basil Pasta

A glass mixing bowl with a large sieve with cooked spaghetti and a measuring glass with pasta water on the side.

Step 1: Bring a large pot of water to a boil and the cook the pasta according to the package directions. Reserve 1 cup of the pasta water before draining, then drain the pasta and set it aside.

A skillet with thinly sliced bacon being cooked.

Step 2: Place the bacon in a large cast iron skillet over medium heat and cook the bacon on both sides until brown and crispy.

A tissue lined plate with cooked bacon, broken into bite sized pieces.

Step 3: Remove the bacon from the skillet and set it to cool on a paper towel lined plate. Once the bacon is cool, break it into bite sized pieces.

A skillet with thinly sliced onions being sautéed in bacon grease.

Step 4: Add the thinly sliced onion into the cast iron skillet with the bacon grease and sauté over medium high heat until the onions are caramelized, about 5 minutes.

A skillet with caramelized onions, and minced garlic just added.

Step 5: Add the garlic and toss for about 30 seconds until fragrant.

A skillet with caramelized onions, and cubed brie just added.

Step 6: Add the cubed brie into the cast iron skillet along with ½ cup of the reserved pasta water and a few squeezes of lemon juice.

A skillet with pasta water, and brie pieces melting and cooked spaghetti just added.

Step 7: Stir constantly until the cheese is melted and then add the cooked pasta to the mixture and toss to combine.

A skillet with spaghetti mixed in a melted brie sauce, bacon pieces and basil.

Step 8: Add the bacon and basil and season with salt and pepper as needed. Serve immediately.

How to Store Brie, Bacon and Basil Pasta

You can store leftovers in an airtight container for 2-3 days. The bacon may not remain as crisp, and if you want you can also save some pasta water to use while warming it since it can dry out a little. I recommend heating on the stove to keep the sauce from breaking, but microwave is fine too if that is what you prefer.

How to Freeze Brie, Bacon and Basil Pasta

I do not recommend freezing this pasta since the sauce is cheese based and it won't freeze well.

Tips & Tricks

A common question I get asked about this recipe is whether or not you should remove the rind from the brie. The answer actually is that you leave it on. The rind melts down and doesn’t effect the taste at all. But you can totally cut it off if you’d prefer.

FAQs

What other veggies can I add to this?

Honestly, there are so many options!! But, mushrooms, spinach or roast red peppers would all go great.

Can I make this with a different pasta?

Yes you can!! You can make this with any pasta you have on hand, short pasta works too.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Brie, Bacon and Basil Pasta

Author: Gaby Dalkin
4.9 from 30 votes
Is there really anything more comforting than pasta? What about pasta and bacon? Okay, what about Brie, Bacon and Basil Pasta? Right? It’s basically a match made in heaven and we all need to grab a bowl of this immediately.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Dinner
Cuisine Italian, American
Servings 4 people

Ingredients
  

  • 10 oz pasta
  • ½ cup pasta water - reserved
  • 4 pieces thin sliced bacon
  • ½ yellow onion thinly sliced
  • 2 cloves garlic minced
  • ½ lb brie cut into cubes
  • 10-15 basil leaves cut into a chiffonade
  • Kosher salt and freshly cracked black pepper to taste
  • lemon juice to taste

Instructions
 

  • Bring a large pot of water to a boil and the cook the pasta according to the package directions. Reserve 1 cup of the pasta water before draining, then drain the pasta and set it aside.
  • Place the bacon in a large cast iron skillet over medium heat and cook the bacon on both sides until brown and crispy. Remove the bacon from the skillet and set it to cool on a paper towel lined plate. Once the bacon is cool, break it into bite sized pieces.
  • Add the thinly sliced onion into the cast iron skillet with the bacon grease and saute over medium high heat until the onions are caramelized, about 5 minutes. Add the garlic and toss for about 30 seconds until fragrant.
  • Add the cubed brie into the cast iron skillet along with ½ cup of the reserved pasta water and a few squeezes of lemon juice. Stir constantly until the cheese is melted and then add the cooked pasta to the mixture and toss to combine. Add the bacon and basil and season with salt and pepper as needed. Serve immediately.

Notes

A common question I get asked about this recipe is whether or not you should remove the rind from the brie. The answer actually is that you leave it on. The rind melts down and doesn’t effect the taste at all. But you can totally cut it off if you’d prefer.

Nutrition Information

Calories: 552kcal | Carbohydrates: 55g | Protein: 24g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 71mg | Sodium: 509mg | Potassium: 317mg | Fiber: 3g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 1mg
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89 Comments

  1. 4 stars
    Delish! Made this with the Brie rind on, but the rind didn’t totally melt leaving some unappetizing blobs in the sauce, hence 4 stars and not 5. Sautéed sliced mini portobello mushrooms and thawed chopped drained spinach in the bacon drippings with the onions. Added nice color and flavor to the spaghetti! Will try next time with fontina cheese. Thanks for sharing…will definitely make again!

  2. 5 stars
    This recipe will make angels weep. It slaps, as the young kids say.

    I had to make a few modifications, and it still turned out amazing. First, I used beef bacon instead of pork bacon since that's what I had on hand. Next, I only had about 4oz of brie, so we supplemented with 2oz parmesan and 2oz of cream cheese. And last, I used about 3/4 cup of pasta water instead of 1/2 cup.

    I'll definitely make this again. Great recipe!

    1. you can do either!! Originally I did it Chiffonade - but I updated this recipe recently and went with whole leaves. Both will be delish

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