Here's a little tip to improve this dish, place the ingredients in the oven (garlic, tomatoes, bit of oil etc.) and roast. Add brie and herbs at the very end and mix.
I've seen that before with a certain pasta dish that involves feta cheese and it went viral on TikTok when it first appeared and it's really good and easy to make. Now I gotta make it with that brie cheese.
@shachede6828 if you think about it, it's really not complicated. As for time, it can be in the oven for the same amount of time you need to boil your pasta.
It would cut the richness of the cheese and why would two acids cancel eachother out? Tomato and lemon would taste good with eachother but lemon does not cancel out tomato
Lemon is known for bringing out flavors when added at the end, it’s brightens the dish & adds a bit of contrast to other flavors. It also helps break down fats, carbs & protein. According to google it’s a lot of people’s ‘secret weapon’ to ‘make everything taste better’
@@princesakat2098 In the video, she never said that it was.. she said it’s been trending in Korea. Also, this commenter never said anything about it being a Korean dish either.
So, feedback time: I followed the recipe for once in my amateur cook life (as a Brazilian, I favor the flavor instead of rules) and…Nah, don’t recommend. Positively bland. ⚠️ Sauté the garlic, basil and tomatoes before adding to the mix - FOR SURE That’s all, folks.
tried to make it as well… I agree that you have to at least sauté the other ingredients first because it’s bland 😭 Maybe I’ll try it with meat next time idk
@@spocony.krasnolud Go for it, amigo! It's a good base for a recipe. With a couple adjustments here and there, such as sautéing the said ingredients, you'll have a tasty quick meal to try. ☆
you should try making a cold version with fresh mozzarella instead of brie!! it's sooo good, especially in summer ☺️ in italy it's called caprese pasta!
But it won't be creamy. Mozzarella is a stringy cheese, and doesn't get creamy. It will just turn into a big clump of cheese. Use a melty cheese. Bree is perfect bc it melts down in the hot pan. You can put some Mozzarella on top to give it a cheese pull. But use a creamy melting cheese in the dish while cooking for maximum deliciousness.
@@ItsGabriellasTime nope, people usually either slice it or cut it in small cubes, even though the best option is using bocconcini, which is mozzarella but in the shape of little balls :)
it's always lovely thing whenever I see pasta related video and then countless Italian are just get summoned from all over directions just to give the way to improve this recipe into even better chef kiss recipe, for free. 😂❤ love you all, random Italian pasta fairy
@@loulou785741 Actually, one of the strongest theories among food historians currently is that the progenitor of pasta was brought to Europe by Arabs. Making the ancestor of pasta Middle Eastern, and thus still Asian
In some fancy restaurants they bring out a wheel of cheese (not Brie but like Gruyère) and slap the hot pasta on it, stir it in, melting the cheese all over the pasta before putting it on a dish to serve. You can try this with other melty cheeses, too. - happy cooking 🧀🥂!
I made something similar with brie for my husband since brie cheese is his favorite. for his lunch at work and he said it was the best pasta he had 😅 I didn't try it cause I can't eat pasta so I was a little skeptical but after watching this video I think I'm going to have to make it again, you make it look so good. I'll add the tomatoes next time I make it!
I made this like over two years ago and now it’s trending?! It was really good when I made it however I did find it a bit rich, a pasta I could only have a few bites out of before getting sick
I can attest that this is delicious! I sautéed my veggies first and used a mix of peppers, tomatoes, and onions with the garlic. Then I tossed in the cheese, pasta, some of the water and let it come together.
@@Serena-xo6fgJust the idea to mix brie with olive oil, basil and tomatoes is abhorrent to me. It's fine, she can do it if she wants but it is just something that people who have been raised with French culinary habits would not do. It is a cultural habit explained mostly by geography and ancestral culinary cultures. The Northern part of France is cream and butter based, the south part is Mediterranean with olive oil. Mixing the two just feels wrong... That's all.
I was hesitant about using the cheese this way but DAMN it actually fucks! I didn't have super soft brie so i did what a few others suggested and roasted the oil, garlic, basil, and tomatoes first with a splash of lemon (a little extra acid i thought would help the tomatoes). Then i added pepper, stirred it about, let it all combine a bit, then added the brie on top to melt (helps if you put the top in the pot on so all that extra heat goes into melting the brie). Then i stirred the brie in until it melted together. After that, all you have to do is slap in the cooked spaghetti, stir, and serve! Honestly, such a good idea. I look forward to trying the original recipe once i can find super soft brie!
Was doom scrolling takeout in my area after getting off work late when I ran across this and realized I could make this happen. Added sautéed onion partially bc I only had dried basil. Pulled the whunk of brie out of the fridge a friend sent me home with off her charcuterie board after her bday…..dang ole dang it was GOOOD!
Ooook since when did this even viral in korea bc if it did like 1 year ago i would've definitely tried it out right then and there, now i get to try this after a fricking year i've missed out
