Brie, Mushroom & Pancetta Pasta

Serves 2-3

• 125g brie
  
• 150g dried rigatoni, fettuccine or spiral pasta
  
• 80g pancetta, diced
  
• 3 portobello mushrooms, sliced
  
• 2 cloves garlic, finely chopped
  
• 1 tbsp olive oil
  
• ½ tsp fresh thyme
  
• Splash of Selaks The Taste Collection Chardonnay, plus more to serve
  
• 60g baby spinach
  
• ½ tsp salt
  
• Squeeze of lemon

METHOD

1. Heat oven to 190°C.
   
2. Place the brie into a medium to large baking dish big enough to f. Lightly score the top with a knife. Drizzle over olive oil and sprinkle with thyme. Bake for 15-20 minutes until soft and molten in the centre.
   
3. To cook the pasta, bring a pot of well-salted water to the boil. Add the pasta and cook until al dente. Reserve about ½ cup pasta water before draining.
   
4. Meanwhile, add the pancetta to a dry frying pan over medium heat.
   
5. Let the fat slowly render while stirring occasionally. Cook for 5 minutes until golden. Add the sliced portobellos, and spread them out. Let them cook undisturbed for a few minutes to brown, before  stirring occasionally and cooking for 5-7 minutes until brown. Add garlic for the final minute, stirring, until fragrant. Stir through the spinach and stir until just wilted, then deglaze with a splash of Selaks The Taste Collection Chardonnay. Stir through the salt and season with pepper. Keep warm.
   
6. Once the pasta is cooked, add it to the baked brie dish using a slotted spoon. Add pancetta and mushrooms. Toss until the brie melts into a glossy sauce, adding splashes of pasta water until silky. Finish with a squeeze of lemon juice.
   
7. Divide into 2-3 bowls and garnish with thyme leaves and lemon zest. Serve with glasses of Selaks The Taste Collection Chardonnay.