Creamy Brie and Bacon Cavatappi Pasta Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, toast your walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant before topping the pasta. This simple step intensifies their nutty profile and adds a superior crunch that complements the creaminess of the brie sauce perfectly. Keep a close eye on them, as nuts can burn very quickly.

If you find the sauce is becoming too thick upon adding the pasta, reserve about a quarter cup of the starchy pasta cooking water. Stir this into the sauce gradually until you reach the desired consistency.

This helps emulsify the sauce further and ensures the pasta is perfectly glossy and well-coated without thinning out the rich flavor of the brie.

Variations

• Brie and Mushroom Pasta: Sauté 8 ounces of sliced cremini mushrooms in butter until browned before adding them to the slow cooker with the bacon. The earthiness of the mushrooms complements the richness of the brie perfectly.
• Spicy Brie Pasta: Add 1 teaspoon of red pepper flakes along with the garlic for a subtle heat that cuts through the creaminess of the brie. This adds a nice complexity to the savory sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of water or broth to restore the creamy consistency.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Because the sauce is cheese-based, it will thicken significantly when cold.

When reheating, it is best to add a small amount of water or broth to loosen the sauce back to its original creamy consistency, ensuring the pasta does not dry out during the warming process.

While this dish is best served fresh, you can prepare the bacon and mince the garlic in advance to save time.

However, the sauce should be prepared and the pasta cooked just before serving, as the texture of the brie sauce changes once it cools and is reheated. Avoid cooking the pasta ahead of time, as it will continue to absorb liquid and become mushy.

Serving ideas

Serve this pasta in warmed bowls to help maintain the temperature and consistency of the brie sauce. A shallow, wide bowl is ideal for showcasing the beautiful coating of the sauce on the cavatappi. Pair this dish with a crisp, acidic white wine or a simple green salad dressed with vinaigrette to balance the richness of the cheese and bacon.

Encourage guests to enjoy the dish immediately while it is hot and creamy. If the sauce begins to set as it sits on the table, a quick stir can often bring it back to life.

The combination of the toasted walnuts and black pepper provides a sophisticated finish that elevates the dish, so be sure to sprinkle these on right before taking the bowls to the table.

Frequently asked questions

Recipe card

Creamy Brie and Bacon Cavatappi Pasta

Prep 10 minCook 2 hTotal 2 h 10 minServes 4

Ingredients

• 16 oz triple-cream French Brie, rind scored
• 8 oz bacon, diced and crispy
• 6 cloves garlic, minced
• 2 cups chicken broth
• 16 oz cavatappi, cooked
• 1 tbsp fresh thyme
• 1/4 cup toasted walnuts, for serving
• 1/2 tsp cracked black pepper, for serving

Instructions

1. Place the whole wheel of triple-cream French Brie, with the rind lightly scored, into the center of the slow cooker. Surround the cheese with the diced crispy bacon, minced garlic, and the chicken broth. Ensure the ingredients are evenly distributed around the cheese for consistent flavor extraction during the slow-cooking process.
2. Cover the slow cooker and set it to cook on LOW for two hours. During this time, the brie will slowly collapse into a luxurious, molten pool, infusing the broth and bacon drippings with creamy, savory notes. After two hours, carefully remove the remaining rind from the pot, leaving behind the smooth, thickened sauce.
3. Cook the cavatappi in a separate pot of boiling salted water until al dente. Drain the pasta and immediately toss it into the slow cooker with the molten brie sauce. Stir in the fresh thyme until well combined. Serve hot, topped with toasted walnuts and freshly cracked black pepper for added texture and a sharp finish.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

650

Protein

22 g

Carbohydrates

45 g

Fat

38 g

Fiber

2 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.