| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, minced
- 1/4 cup dry white wine
- 1 5-ounce container brie cheese spread
- 1 teaspoon dijon mustard
- 4 ounces deli-sliced Black Forest ham, cut into 1/2-inch pieces
- 1/2 cup finely chopped fresh parsley
- Coarsely ground pepper
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, combine the olive oil and shallot in a large pot over medium heat. Cook, stirring occasionally, until the shallot is softened, 3 to 5 minutes. Add the wine and simmer until mostly reduced, 2 to 3 minutes. Add the cheese spread, mustard, ham, spaghetti and 1/2 cup of the reserved cooking water. Cook, tossing, until the spaghetti is coated with the sauce, 1 to 2 minutes, adding more cooking water as needed to loosen (the pasta will absorb the sauce as it sits). Season with salt, add the parsley and toss again.
- Divide the spaghetti among shallow bowls. Spoon any remaining sauce on top and season generously with pepper.
Nutrition Facts
| Calories | 570 |
| Total Fat | 22 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 49 milligrams |
| Sodium | 827 milligrams |
| Carbohydrates | 69 grams |
| Dietary Fiber | 5 grams |
| Protein | 22 grams |
| Sugar | 3 grams |
Reviews
Great use of leftover ham! Brie is very creamy.