1 pound spaghetti, cooked with ¼ cup pasta water reserved
Zest of 1 lemon
1 (5-ounce) wheel of brie cheese
1 ½ cups breadcrumbs
Let's get Cooking...
Preheat the oven to 350 degrees.
In a frying pan on medium to high heat, sauté bacon pieces in olive oil until golden brown. Add garlic and cook just until fragrant. Reduce heat to medium to low, and then add heavy cream. Stir in Parmesan, Pecorino Romano, and pepper, simmer until mixture thickens slightly. Next, add cooked pasta and reserved pasta water, and mix thoroughly. Add lemon zest.
Remove from heat. Cut brie wheel in half widthwise. Place halved wheels on top of the pasta, top with breadcrumbs, and bake for 10 to 15 minutes until cheese is melted.
Serve immediately. Pasta will keep up to 3 days covered in the fridge.