Give the classic pasta dish a festive twist using silky, melting camembert. It’s a wonderfully comforting supper on cold winter nights
Prep:5 mins
Serves 2 – 3
250g wheel of camembert2 small garlic cloves, thinly sliced2 rosemary sprigs, leaves picked3 tbsp olive oil200g tagliatelle200ml double cream2 large handfuls of baby spinach leaves3 tbsp grated parmesan4 slices prosciutto, torn
STEP 1Heat the oven to 200C/180C fan/gas 6. Slice the camembert in half through the equator and put one half, cut-side up, in a large round baking dish (ours was 30cm). Set the other half aside for later.STEP 2Poke half the garlic slices and half the rosemary leaves into the cheese and drizzle over 1 tbsp olive oil. Bake for 15 mins until oozing and golden at the edges. Meanwhile, cook the pasta in a pan of boiling salted water until al dente. Drain, reserving a mugful of the cooking water.STEP 3Tip the pasta, cream, spinach and 2 tbsp of the parmesan into the baking dish with the camembert, season and toss with a splash of the reserved cooking water, breaking up the camembert until everything is coated in the sauce.STEP 4Put the other half of the camembert on top of the pasta, cut-side down. Pierce a few holes in the rind and poke in the remaining garlic and rosemary. Lay the prosciutto over the pasta, scatter over the remaining parmesan, drizzle the remaining oil over and bake for 10 mins until the cheese has melted. Serve straight from the baking dish.
