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.

Brie, Bacon and Basil Pasta from (@whatsgabycookin)

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.

Brie Bacon and Basil Pasta

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 effect 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!

Brie, Bacon and Basil Pasta

5 from 8 votes
Course Main Course, Dinner
Cuisine Italian, American
Servings 4 people


  • 10 oz pasta
  • 1/2 cup pasta water - reserved
  • 4 pieces think sliced bacon
  • 1/2 yellow onion thinly sliced
  • 2 cloves garlic minced
  • 1/2 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


  • 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.


  1. This was amazing; we also threw in some chopped up sun-dried tomatoes in oil because, why not? Delicious, delicious. It’s a new family favorite — and very easy to pull together!

  2. 5 stars
    My go-to dish, I have easily made it at least 10 times! The taste is definitely elevated when using Bucatini, I heavily recommend using this pasta type rather than spaghetti etc..

  3. 5 stars
    I made this tonight and was very skeptical up until my first bite and WOW! This is good! My husband who is also lactose intolerant gobbled it up and asked for more. This is definitely going in the recipe book.

    1. I am also Lactose Intolerant. I found that I can digest goat milk without a problem. I buy goat brie. In fact I have some I want to use up, and found this recipe while looking for ideas. ( I buy goat brie at Trader Joes, and at better grocery stores that have cheese counters).

  4. 5 stars
    This was delicious. All I had was ready cook bacon ,so I used it ,
    and there was just enough fattiness.Since I had some very tender chicken breast already cooked I added that as well.I
    did shortcut by throwing the bacon, onion and chicken in worked out nicely. Some parmesan to finish and wow! Finally a brie recipe that doesn’t involve baking it as an

    1. Yes! All I could find was baked brie recipes. I love the added chicken idea, thanks.

  5. 5 stars
    I made this without the onion, I was out, plus leaving it out helped keep the carbs down (I justified). I used a little Heavy whipping cream to help the Brie melt instead of pasta water, since regular pasta is death to a keto diet. I also added about 50% more Brie than was called for, because I had brie that needed to be used, first time that ever happened in this house. I didn’t add salt because the bacon and cheese are salty already, and I added the lemon juice liberally, because I love lemon. It was FANTASTIC! And so easy. Thank you for this recipe. I plan on putting it on several different things to keep it a keto meal. It would be a lovely Hollandaise sauce replacement on Eggs Benedict, or a sauce on wilted spinach, steamed asparagus. Or, just get a soup spoon and call it soup! Mine came out a little thin, but I can fix that with a 1/4 tsp Xanthan Gum. I’ll be making this again. 😀

  6. Do you think this would be good with leftover Honey Baked ham instead of bacon? I was thinking this might be a good dish with Easter leftovers.

  7. Yep this is a great recipe!
    Had it on a solo night looking for something quick. Didn’t feel as quick as it could be but it was worth it

    Left out the onions,
    swapped lemon juice for balsamic vinegar- drizzled after plated up,
    Added some cooked kale for colour
    Aaaaaaand it was yummy 🙂
    Thank you.

  8. 5 stars
    This was great! I subbed Zoodles for pasta. I added the raw zoodles to the pan after the garlic and Sautéed them; the liquid from the zoodles was plenty and I didn’t need to add additional water. Continued with the rest of the recipe as written.

  9. 5 stars
    I added some blackened chicken to mine along with the bacon. Also added mushrooms with the onions and let them sit for a bit with the pepper/salt and a pinch of beef booth before sauté. Topped off with roma tomato bits at end.

    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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