- 8 ounces Camembert (the round one in the wooden box)
- 2 cloves garlic, halved
- The leaves from 4 stems thyme
- Salt and pepper
- 1 pound fusilli pasta
Preheat the oven to 350°F. Take the camembert out of the box, and cut the very top white rind off only the top of the cheese (leave the sides and bottom intact). Wrap the box the cheese came in completely and tightly in foil. Place the cheese cut side up back in its box. Season with salt and pepper. Top with the garlic and thyme. Close the box, place it on a small rimmed baking sheet, and bake for 1 hour.
Boil the pasta until al dente is salted water. Drain, reserving ½ cup cooking liquid. Add ¼ cup pasta cooking water to the blender, and scoop the melted cheese, leaving the white rind behind, into the blender as well. Purée until smooth, and return to the pasta pot.
Add the pasta back in, and toss to coat. Use the remaining pasta water to thin out the sauce if necessary. Serve right away.
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