Fettuccine with Escarole and Brie - PCOS-Friendly Recipe
This Fettuccine with Escarole and Brie is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 3/4 pound fettuccine
- 2 tablespoons extra-virgin olive oil
- 2 ounces thinly sliced pancetta or bacon, coarsely chopped
- 1 large garlic clove, minced
- 1 shallot, minced
- 1 pound escarole, cut into 1-inch ribbons
- Salt and freshly ground pepper
- 1/2 pound Brie (preferably a wedge), rind removed
Instructions
- In a large pot of generously salted boiling water, cook the pasta until just al dente. Drain the pasta, reserving 1 1/4 cups of the cooking water.
- Meanwhile, in a very large skillet, heat the olive oil. Add the pancetta and cook over high heat, stirring, until lightly browned, about 2 minutes. Add the garlic and shallot and cook until fragrant, about 1 minute. Add the escarole, season with salt and pepper and cook, stirring, just until wilted.
- Add the pasta to the skillet along with 1 cup of the reserved pasta cooking water. Cut the Brie into 1-inch pieces and add to the skillet. Cook the pasta over moderate heat, tossing, until the Brie is melted and the sauce is thick and creamy, about 4 minutes; add more of the pasta cooking water if the sauce is dry. Season the pasta with salt and pepper. Transfer the pasta to bowls and serve immediately.
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Frequently Asked Questions
Yes, this Fettuccine with Escarole and Brie recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dinner. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Dinner
Each recipe you add to your rotation makes PCOS management easier. Variety keeps you from getting bored and quitting.
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