baked camembert spaghetti

Baked Camembert spaghetti

A help-yourself pasta dish with gooey cheese and crunchy toppings

By , 27 January 2020

(13 votes)

Baked Camembert spaghetti

  • 45 Mins

  • Serves: 4

A help-yourself pasta dish with gooey cheese and crunchy toppings, this spaghetti recipe will bring the fun to any evening in.

Nutritional Info
Each 322 serving contains

  • Energy

    3031KJ

    725KCAL

    36%

  • Fat

    35.1g

    high

    50%

  • Saturates

    10.9g

    high

    55%

  • Sugars

    2.9g

    low

    3%

  • Salt

    0.93g

    low

    16%
of your reference intake.
Typical energy values per 100: 941kJ/225kcal.
Ingredients
  • Vegetable oil, for frying
  • 2 banana shallots, peeled and finely sliced
  • 250g pack Extra Special Camembert de Pays
  • 1 clove garlic, sliced
  • 400g spaghetti
  • 3tbsp olive oil
  • 2tbsp thyme leaves
  • 40g hazelnuts, toasted and roughly chopped
Method

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Pour the veg oil into a pan, to a depth of 4cm, then heat over a medium setting. Add the shallots and cook, stirring occasionally, for 10-12 mins until crisp. Remove with a slotted spoon; drain on kitchen roll.

  • Unwrap the Camembert, put back in the box and sit on a baking tray. Slash the cheese a few times on top and poke in the garlic. Bake for 25 mins until the cheese has melted.

  • Meanwhile, cook the spaghetti according to the pack instructions. Drain, toss with the olive oil and divide between 4 bowls.

  • Put the Camembert in the middle of the table and scatter over the shallots, thyme and hazelnuts. Let everyone spoon the cheese and toppings over their pasta and stir together.