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Donal Skehan
Brie, Pancetta & Caramelised Onion Pappardelle | DonalSkehan.com
  • main-meals

Brie, Pancetta & Caramelised Onion Pappardelle

April 26

I present to you the type of bowl of stodge and starch required after a long week. Reach for my completely non-Italian mashup that breaks many rules but all in the name of flavour. Brie is stirred through freshly cooked fresh egg pappardelle, with chunks of salty pancetta, sweet cherry tomatoes & caramelised onion tagliatelle.

  • time 45mins
  • serves Serves 4
Method
  1. Preheat the oven to 200°C/fan 180°C/400°F.
  2. Heat 3 tablespoons of the olive oil and the butter in a large pan over a high heat. Add the onion, garlic and thyme and cook, stirring occasionally. Reduce the heat to medium and cook until the onions are caramelised, this should take about 30-40 minutes.
  3. Meanwhile, place the tomatoes in a roasting tin, drizzle with the remaining tablespoon of oil, season and roast in the oven for 25-30 minutes.
  4. Once the onion is cooked, scoop out of the pan. Return the pan to a medium high heat and cook the pancetta for 5-6 minutes until golden. Return the onion to the pan, add the roasted cherry tomatoes and diced brie.
  5. Cook the pasta in boiling salted water for 5-6 minutes then remove with tongs and add to the pan over a low heat. Toss to combine, letting the heat melt the brie. Serve straight away.

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Ingredients

4 tbsp olive oil

40g unsalted butter

2 large onions, finely sliced

1 clove garlic, finely sliced

4 sprigs fresh thyme, leaves stripped

10oz cherry tomatoes, halved

5oz pancetta, diced

7oz brie, ripe, at room temperature & diced

8oz fresh egg pappardelle 

Sea salt and freshly ground black pepper

4 tbsp olive oil

40g unsalted butter

2 large onions, finely sliced

1 clove garlic, finely sliced

4 sprigs fresh thyme, leaves stripped

300g cherry tomatoes, halved

125g pancetta, diced

2oog brie, ripe, at room temperature & diced

250g fresh egg pappardelle 

Sea salt and freshly ground black pepper

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