Baked Camembert Pasta Alfredo

• Camembert↗250 г g
• garlic cloves↗2 маленькі

  thinly sliced

• rosemary sprigs↗2

  leaves gathered

• olive oil↗3 ст. л. tbsp
• tagliatelle↗200 г g
• heavy cream200 мл ml
• baby spinach leaves↗2 великі жмені

  2 large handfuls

• grated Parmesan3 ст. л. tbsp
• prosciutto↗4 скибочки

  torn

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C for convection/gas 6). Cut the camembert in half along the equator and place one half, cut side up, in a large round baking dish (ours was 30 cm). Set the other half aside for later.

2. 2

   Insert half of the garlic cloves and half of the rosemary leaves into the cheese, drizzle with 1 tbsp olive oil. Bake for 15 minutes until the cheese melts and the edges turn golden.

3. 3

   While the cheese bakes, cook the pasta in salted boiling water until al dente. Drain, reserving about one cup of the cooking water.

4. 4

   Transfer the pasta, heavy cream, baby spinach leaves, and 2 tbsp grated Parmesan to the dish with the camembert, season to taste, add a splash of the reserved water and stir, cutting the camembert until everything is coated with sauce.

5. 5

   Place the remaining half of the camembert on top of the pasta, cut side down. Poke a few holes in the rind, insert the remaining garlic and rosemary. Lay the prosciutto over the pasta, sprinkle with the remaining Parmesan, drizzle with the leftover oil and bake for another 10 minutes until the cheese melts. Serve directly in the dish.