- 1 tbsp olive oil
- 200g streaky bacon
- 3 cloves garlic, crushed
- 600ml double cream
- 75g parmesan, grated
- 1 tbsp black pepper
- Splash of pasta water
- 400g spaghetti, cooked
- 1 1/2 camembert, cut in half
- 3 tbsp butter
- 100g breadcrumbs
- 3 tbsp thyme leaves
- 20g parmesan, grated
Camembert - Normandy's cheesy darling. Apparently initially created by a farmer on the advice of a visiting priest from Brie, this oozing wonder has gone on to capture the hearts of the world. Of all France's pungent, oozing soft cheeses this for some reason seems to get people going the most, particularly when it's baked. Eating it warm and with pasta is, in our eyes at least, utter perfection.
- Preheat the oven to 180°C/360°F.
- Heat the olive oil in a large heavy based frying pan. Fry the bacon until crispy, then add the garlic and continue frying for another 30 seconds or until light brown.
- Pour in the double cream and add the parmesan, pepper and salt. Stir everything together to make a thick, rich sauce - add a little pasta water if its looking too thin. Add the cooked spaghetti and gently stir it in, then pour into an ovenproof dish.
- Cut the camembert(s) in half down the middle. Place the halves, cut side down, on top of the pasta.
- for 15 - 20 minutes until the cheese has melted all over the pasta.
- Meanwhile, heat the butter in a saucepan and fry the garlic and thyme. Add the breadcrumbs and continue frying until light brown, then scatter the parmesan in and continue stirring - don't worry if they clump together a little, they'll be extra delicious this way.
- Scoop the pasta into bowls and eat straight away.