4 to 6 servings


  • 8 ounces Brie or Camembert or Gorgonzola cheese, cut into
    bite-size pieces
  • 3 to 4 quarts (12 to 16 cups) boiling water
  • About 1/3 to ½ cup extra virgin olive oil
  • 1 pound mixed rotini pasta (beet, carrot, spinach, and
    tomato spiral pasta) or other desired
    pasta (see note)
  • 8 ounces prosciutto or fully-cooked smoked Smithfield or
    Smithfield-style ham or other
    fully-cooked smoked ham or Canadian bacon, coarsely chopped, or about 6 to 8
    slices crisp-cooked bacon, cut into ½ to 1-inch pieces
  • 1 cup freshly grated Parmesan or Romano cheese
  • ¼ to 1/3 cup finely snipped fresh basil or
    oregano or parsley or Italian parsley or chervil or
    cilantro leaves (see note)
  • Salt and freshly ground black pepper to taste
  • Sliced pitted black/ripe olives or Calamatto olives for
  • Additional sprigs of fresh basil or oregano or
    parsley or Italian parsley or cilantro for garnish


Allow cheese to come to room temperature.  In a large heavy pot, combine boiling water
and 2 tablespoons olive oil.  Add pasta;
cook over moderate heat according to package directions, or until pasta is
tender but firm, al dente.  Drain
well, but do not rinse.  In a large bowl,
combine hot pasta and 4 to 6 tablespoons olive oil, tossing well to mix.  Add Brie or Camembert cheese, prosciutto,
Parmesan or Romano cheese, and desired fresh herb(s), tossing
again.  Season with salt and pepper to
taste.  Garnish with sliced olives and
sprigs of desired fresh herb. 
Serve slightly warm or at room temperature. 

Note: May use 1 pound of desired wheat pasta such as
linguine or fettuccine.

Note: Each herb will give a different flavor
to the recipe.  Preferably use fresh herbs; however, if
herbs are unavailable, 1½ to 2 tablespoons of the desired dried herb may be

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