I would say that the premise of this recipe is to make spaghetti carbonara and inject it with a wheel of brie. It was easy and I was able to do some upfront work hours before I put the whole thing together. I don't have exact amounts here because I did a bit of guessing. I decided to use my small spring form pan, but a cake pan or casserole pan will work well too.
While I was cleaning during the afternoon, I made the spaghetti. When al dente, I drained, rinsed and added a titch of olive oil to it so it could just sit and not stick together. I personally do not appreciate the rind of a wheel of brie so my next prep was to use my cheese slicer to peel back the rind. Lastly I cooked up the bacon. Knowing it needs to be in bits for the recipe, I just take about a 1/2 package of bacon, lay it on a cutting board and with a knife cut it up into 1/2-1" sections. I separate them and cook them up. This I drained on paper towel and put aside until ready to assemble the casserole.
Ingredients
dry spaghetti;
2 eggs (If I were doing a large batch I would use 3 eggs)
a good dusting of dried parsley
1/2 pkg. cooked bacon (hmmm, the more the better as far as I'm concerned)
1/3 cup parmesan cheese (more?)
1 4" or 5" wheel of brie cheese
Instructions
Again, this is all sort of a guess. The first thing I do is figure out how much of the cooked spaghetti I will use. I took my spring form pan and filled it with what looked like the perfect amount. OK, ready to roll. The extra spaghetti was saved to make a pasta salad with.
Preheat oven to 400 degrees.
In a bowl mix 2 eggs, the cooked bacon, some parsley and parmesan. Stir in the spaghetti. If it is too dry, you can add a titch of chicken broth or white wine.
If you are using a spring form pan you may want to wrap the pan in tin foil so there are not leaks. Obviously a regular pan is ready to go.
Put half to 2/3 of the spaghetti in the pan. Make a small dent in the middle and lay on the wheel of brie.