Baked Camembert spaghetti
- 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
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.