We had planned to go grocery shopping last night, but the heat really put us off, so I had to scrape together a meal from what we had on hand. Although it doesn't really use fresh ingredients, the addition of scallions to this pasta dish made it taste very fresh. And the creamy cheese sauce turned out delicious.
Linguine with Creamy Brie Sauce (serves 2-3)
- 8 oz. linguine (dried or fresh)
- 4 slices of thick-cut bacon
- 1/4 cup low sodium chicken broth
- 1/4 cup milk
- 1 /2 freshly grated parmesan cheese
- 1.5 oz. brie cheese, rind removed and sliced thinly
- 4-5 reconstituted sun-dried tomatoes, chopped
- 1 scallion, thinly sliced
- 1/4 tsp dried basil (or a small handful of fresh basil, shredded)
- In a large skillet, cook the bacon over medium heat, until crispy. Meanwhile, bring a large pot of salted water to a boil, and cook pasta according to pasta directions. (If you're using fresh pasta, you can wait until after you've finished the sauce to cook the pasta). Transfer the bacon to a plate, and set aside. Drain the skillet, saving the bacon fat for another use.
- Deglaze the pan with the chicken stock and milk, scraping up all the browned bits. Bring the liquid to a boil. Crumble the bacon.
- Slowly add the Parmesan cheese, stirring until it melts.
- Season the sauce with cracked black pepper and basil, add in half of the bacon bits and all of the chopped sun-dried tomatoes.
- Reduce the heat to low, and gradually add the Brie cheese, allowing each addition of cheese to melt completely before adding more. The sauce will be pretty thick.
- The linguine should be cooked al dente by now; drain it well. Add the linguine to the sauce in the skillet and toss the pan lightly to coat the pasta with sauce.
- To serve: Transfer a portion of the linguine onto a serving plate. Garnish with reserved crumbled bacon and chopped scallions. Optional: Put a poached or soft-boiled egg on top, and lightly pierce the yolk before garnishing with bacon and scallions.
I soft-boiled some eggs to eat with the pasta, but had forgotten about them until after I took the photo. By then, our dishes were less than picture perfect. But we ate the rest of the pasta with the addition of the egg, and I think that made everything taste even better. Serve the pasta with a small side salad for a light dinner.
I was able to work on my illustration for about 2 hours last night. It's far from being done, but I'm happy with the progress I made. I woke up early this morning to get a jump start working on my drawing today. What can I say, I'm one of those morning people. I usually wake up early enough every morning (including weekends!), to watch the sun rise while I'm having tea or breakfast. Scary, huh? Anyway, I'm ready to give my illustration a fresh look now, so it's back to the drawing board for me! No pun intended. Man, I crack myself up.