Spaghetti with ham and brie cheese

Votes: 4

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 570, total fat 22 G., saturated fats 9 G., proteins 22 G., carbohydrates 69 G., fiber 5 G., cholesterol 49 mg, sodium 827 mg, sugar 3 G.

To make this spaghetti, you'll need a Brie spread that's combined with shallots sautéed in white wine, Dijon mustard, and hot, cooked pasta to create a delicious creamy sauce. Its flavor is perfectly complemented by diced Black Forest ham, fresh parsley, and ground black pepper. This pasta cooks in less than half an hour and is filling and incredibly delicious.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g spaghetti
2 tablespoons extra-virgin olive oil
1 large shallot, chopped
1/4 cup dry white wine
150 gr. Brie cheese spread
1 teaspoon Dijon mustard
110 g thin slices of Black Forest ham, cut into 1 cm pieces.
0.5 cup finely chopped fresh parsley
Coarsely ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spaghetti pasta, shallots, white wine, brie cheese, Dijon mustard, ham, parsley, black pepper

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the manufacturer's instructions until al dente. Set aside 1 cup of water and discard the rest.
Meanwhile, combine the olive oil and shallots in a large saucepan and heat over medium heat. Cook, stirring occasionally, until the onions soften, 3-5 minutes. Add the wine and simmer until evaporated, 2-3 minutes. Add the cheddar, mustard, ham, spaghetti, and 1/2 cup of the cooking water. Cook, stirring, until the spaghetti is coated with the sauce, 1-2 minutes, adding more water as needed to thin the sauce (the pasta will continue to absorb the liquid). Season with salt to taste, add the parsley, and stir again.