Brie & Lemon Pasta

Introducing: alfredo sauce's badass older sister. I started things off with a heavy cream base and added in lemon juice/zest, garlic powder and then brie & parmesan cheese. Oh, and white wine because wine and cheese and pasta is everything!

True story, I basically never measure when I cook unless it's something crazy with very specific instructions. The good thing about this recipe, and really most recipes that I make is that they are hard to mess up. Don't be afraid to add in a little more of what you like/don't like. If it tastes too much like one ingredient, add more of the others. Worse comes to worse, you'll have leftover sauce...which means you can make more pasta and eat it all over again the next day. :)

What you need:

• Pasta (the sauce is enough for two big bowls or three small bowls.)
• 2 tbsp butter (a little less than 1/4 stick)
• 3/4 cup heavy cream
• 1 tsp garlic powder
• 4 tbsp dry white wine (I use an oakey chardonnay)
• Juice from 1 lemon (about 1/3 cup)
• 1 tbsp lemon zest (grated lemon peel)
• 3 wedges of brie, cut the rinds off so it's just the inside/melty part. Each piece should be around inch long/thick. (Basically, three spoon fulls of it.)
• 1/4 cup grated parmesan cheese

Optional:

• Crispy garlic for topping
• More lemon zest for topping

What to do:

1. ​Bring water to a boil and cook whatever kind of pasta you're using according to package directions.
2. Put a skillet on the stove and turn the heat up to medium. Add in the butter, heavy cream, garlic powder, wine, lemon juice and zest. Mix with a whisk.
3. It should start to bubble after a few minutes, when this happens, add in the brie and parmesan cheese. Whisk until the cheese has melted and the texture is thicker like an alfredo sauce.
4. Taste test the sauce. Add salt/pepper if you'd like. If it's too lemony or there's too much of a wine taste, add more cream. If it's lacking lemon or wine taste, add in more of either of those.
5. Pour over the hot pasta and top with lemon zest, crispy garlic and brie wedges.