This rich, garlicky, indulgent pasta is made with loads of salty Parm and an entire 8-ounce wheel of camembert — it all melds together into a silky-smooth sauce. The green, earthy flavor of the kale balances out the funky creaminess, and lemon zest adds a lovely brightness. This is definitely a special occasion pasta, perfect for an intimate New Year’s Eve celebration with your partner and a few friends.
Serves: 4 to 6
Preheat the oven to 350º. Fill a large Dutch oven ⅔ of the way with water and heat over high.
Unwrap the camembert, slice a circle on the top of the rind leaving a ½”-thick border at the edges, then carefully peel back and remove the circle of rind. Place the camembert in a small oven-safe dish.
Scatter the rosemary and ½ the garlic over the camembert, drizzle with 1 tablespoon olive oil, and season with black pepper. Bake for 20 to 25 minutes until golden and melted.
Once the water is boiling, season generously with salt. Cook the pasta to al dente according to package instructions. Reserve 1 cup pasta water then drain the pasta. Set aside.
Meanwhile, in a large nonstick skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the remaining garlic and cook until softened and golden, 1 to 2 minutes. Stir in the kale, red pepper flakes, and wine. Cook for 4 to 5 minutes, tossing every now and then, or until the kale is just tender. Set aside.
Return the pasta to the large pot, drizzle with the remaining 1 tablespoon olive oil, and stir in the grated Parmesan. Pour in the melted camembert, scraping in everything but the rind, and toss to coat.
The sauce should be silky-smooth and creamy. If too thick, you can thin it by adding pasta water a few tablespoons at a time. Stir in the kale, garnish with lemon zest and Parm, and serve immediately.
Recipe adapted from: “Jamie’s Food Revolution”