Baked Brie Pasta

1 . Stage

Preheat oven to 375°. Add bacon to a 12” cast-iron skillet and turn heat to medium-high. Cook, stirring occasionally, until bacon is crisp and all of the fat has rendered, about 7 to 8 minutes. Transfer bacon to a paper towel-lined plate. Remove all but 2 tablespoons bacon fat from skillet, reserving the rest.

2 . Stage

Meanwhile, bring a large pot of water to a boil and add 2 tablespoons salt. Cook pasta 1 minute less than the package directions, and reserve ½ cup pasta water before draining. Toss pasta with a bit of oil and set aside.

3 . Stage

With the skillet still over medium-high heat, add mushrooms and cook for 3 minutes, stirring occasionally until mushrooms begin to soften. Drizzle in another 2 teaspoons of bacon fat and add the shallot and ½ tsp of salt, stirring to make sure everything is evenly coated. Continue to cook over medium-high for about 2 minutes, or until shallot just begins to soften. Stir in the sliced garlic and thyme and cook for about 1 minute.  Add the wine and cook for 2 minutes, or until the liquid has almost completely evaporated. Reduce heat to low, add heavy cream and mustard, and stir until combined. Add cooked pasta, ½ cup of pasta water, and ½ tsp of salt, folding the pasta into the sauce until coated.

4 . Stage

Move mushroom mixture to the sides of the skillet and place the brie wheel in the middle. Cover the pan with aluminum foil and bake for 15 minutes. 

5 . Stage

Meanwhile, in a small bowl, combine pine nuts, remaining chopped garlic clove, lemon zest, basil, and ¼ tsp of salt until the mixture resembles confetti. Remove the skillet from the oven and stir the pasta into the brie, making sure it is coated in the sauce. Gently break the rind up with a wooden spoon or remove completely. If there is any liquid left in the bottom of the pan, return to the oven uncovered and bake for an additional 5 minutes. 

6 . Stage

Top with bacon and pine nut mixture, and serve immediately with a lemon wedge for each plate.