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.
Table of Contents
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.
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
- 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
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.
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.
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.
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.
Step 5: Add the garlic and toss for about 30 seconds until fragrant.
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.
Step 7: Stir constantly until the cheese is melted and then add the cooked pasta to the mixture and toss to combine.
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
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.
I turned this into a delicious breakfast pasta for my girls. Omitted the garlic and cut the onion back a little (nobody wants garlic breath all day at high school) and after the pasta was all nice and melty, I made nests in ramekins and plopped an egg on there and baked it til the yolk was runny. Swoon. Thanks for the inspiration!
This is a dumb question but must you remove the rind of the brie when melting the cheese to make the sauce? I did not and the sauce turned out disastrous, with small clumps of cheese and no mushy, creamy sauce.
Hi Sally! I'm so sorry the recipe didn't work for you. I actually did not take the rind off because it's completely edible. Did you add enough liquid to smooth it out? Let me know and I'm happy to try and get to the bottom of it with you 🙂
Hi Gabby, thanks for the reply! I did use the required amount of pasta water but a little less than half a pound of brie. I added both the cheese and water simultaneously so I don't really know where I went wrong!
What is the serving for this recipe?
serves 3-4!
Made this the other night for my meat and potatoes husband and he really liked it. Said it could go in the make again pile. That's the highest compliment you can get.
This was a winning dinner!! My dad and I made this together and I am thinking we had three helpings each. The brie was so nice and creamy, with the salty bacon... ooooh I am dreaming about it all over again. Along with the nummy bacon, we added shredded pieces of roasted duck my dad made the night before, amazing addition! Winner winner duck bacon dinner!!
duck and bacon = GENIUS!!! I wish I was there for dinner 🙂
I've made it twice and made it exactly like you did the first time. For the second time I adjusted as follows: cooked 6 slices of bacon, doubled the garlic, and added a bit more basil.
Thanks for the recipe and one of my dear friends for introducing your awesome blog to me! Keep the great food coming, my hubby appreciates great dinners as well and so do our friends.
lekker lekker lekker!!!. have you tried gorgonzola with bacon and basil 😉 ? or just gorgonazola LOL
WOW! All that amazing melted brie paired with bacon is almost (ALMOST) too much to handle! I love this, Gaby!
This sounds so good! Can't wait to try it. It sounds like a dish I had in Siena, Italy and never forgot!
How did I not ever think to do this before...
amazing!
OK---I made it and don't make fun of me...I had to use veggie bacon (vegetarian here). I know, I know: Heresy. But it was still outrageously good. What a great idea---I would never, ever have thought of making a brie sauce. It's so easy. Seriously yum!
Veggie bacon made from roasting shiitakes is awesome. This from a meat-eater.
I used to wish my name was Brie because I loved the cheese so much. 🙂 ...Last was a long time ago, I promise. Looks lovely!
Looks amazing, just to clarify, you leave the white rind on the brie? It just melts down? It doesn't taste weird?
yup! it melts down and doesnt taste weird at all! But you can totally cut it off if you'd prefer 🙂
Our basil is still going strong in this SoCal heat wave! RUmor has it there will be a bacon shortage in the year to come...this recipe will be a great way to get my fix before that happens 🙂
omg could you imagine if there was a bacon shortage? That would be terrible!! 🙂
Trader Joe's has a goat's milk brie that I bet would be amazing in this recipe! And any excuse to eat bacon...Okay, I really don't even need an excuse. Sold!
omg goats milk brie?!? I NEED TO TRY THAT IMMEDIATELY 🙂