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recette, facile, brieghetti, bacon



-2 X 350 g double cream brie cheese

250 g bacon cut into small cubes

-2 finely chopped French shallots

2 tbsp. finely chopped dried tomatoes

2 tbsp finely chopped black olives

2 tbsp finely chopped parsley

2 tbsp Firebarns Bacon

-150 g cooked and drained pasta (spaghetti)


Using a knife, cut off the top of the Brie cheese to make a bowl. Place in oven at 350F for 10 minutes.

In a skillet over medium-high heat, brown the bacon and French shallot. Continue cooking until bacon is crisp. Add sun-dried tomatoes, olives, parsley and Firebarns Bacon. Mix well and continue cooking for 2 to 3 minutes.

Lift the top of the Brie cheese and place the filling on top. Replace and return to the oven for 5 minutes.

Serve with spaghetti, roll up a bite of spaghetti on a fork and dip into the Brie cheese mixture.

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