Brie Spaghetti is a creamy, indulgent twist on traditional pasta that transforms a simple weeknight dinner into an elegant and comforting meal. Combining tender spaghetti with melted Brie cheese, garlic, and a hint of herbs, this dish offers a rich, velvety sauce that clings perfectly to each strand of pasta. It’s a sophisticated yet surprisingly easy recipe that impresses both in flavor and presentation.
The secret to perfect Brie Spaghetti lies in balancing the cheese with a few key ingredients. Brie melts beautifully, creating a creamy base, but it can be complemented with a splash of pasta water, cream, or olive oil to ensure a smooth, silky sauce. Garlic sautéed in butter or olive oil adds aromatic depth, while a sprinkle of fresh herbs such as thyme, parsley, or chives enhances the flavor without overpowering the delicate cheese. For a subtle tang, a squeeze of lemon juice brightens the sauce, cutting through the richness and giving the dish a fresh finish.
Preparation is simple and quick, making it perfect for busy evenings or last-minute dinner plans. Cook the spaghetti until al dente, reserving some pasta water to adjust the sauce consistency. Melt the Brie gently with your chosen liquid, then toss the pasta in the sauce until each strand is coated. The cheese clings to the noodles beautifully, creating a luxurious texture that feels indulgent yet comforting. A final sprinkle of freshly cracked black pepper or a light dusting of Parmesan adds extra flavor and visual appeal.
Brie Spaghetti pairs well with light sides that won’t compete with its richness. A crisp green Iceberg lettuce salad, roasted carrots, or garlic bread complements the creamy pasta, while a chilled glass of white wine, such as Chardonnay or Sauvignon Blanc, enhances the dish’s delicate flavors. For a heartier variation, you can add mushrooms, peas, or toasted nuts, giving it extra texture and complexity.
Brie Spaghetti proves that sometimes the simplest ingredients create the most satisfying dishes. Its combination of creamy cheese, perfectly cooked pasta, and aromatic herbs makes it an elegant yet approachable meal, ideal for both weeknight dinners and special occasions. With every bite, it delivers comfort, sophistication, and the unmistakable richness of melted Brie.
Ingredients
- 150 grams spaghetti uncooked
- 100 grams brie cheese rind removed and cut into pieces
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/4 cup heavy cream
- to taste salt
- to taste black pepper freshly ground
- 2 tablespoons fresh parsley chopped
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the heavy cream to the skillet, then add the brie cheese pieces. Stir until the cheese is melted and the sauce is smooth.
- Add the cooked spaghetti to the sauce and toss to coat evenly. Season with salt and freshly ground black pepper to taste.
- Sprinkle with chopped fresh parsley before serving.
Nutrition
I made this for my girlfriend, and she’s now asking me to make it every week. Thanks for the recipe!
That’s awesome! Brie spaghetti sounds fancy! Your girlfriend is lucky! 😍
This is the most delicious pasta I’ve ever made! The brie adds such a creamy texture. My family loved it!
How is this even a recipe? You just dump cheese in pasta. Seems like a waste of time if you ask me.
I disagree! It’s a simple yet flavorful recipe. Sometimes less is more!
C’mon, how is melting cheese in pasta a recipe? I can do that without even trying…
Thought it was a bit too rich for my taste. Maybe I overdid the brie? Idk, but I won’t make it again.
I think the richness comes from the brie, but that’s what makes it delicious! Maybe try adding more herbs next time to balance it out?
Too rich? My family loved it! You should try less brie, or maybe some veggies for crunch! Just a thought.
Yummy!!! 😍 Definitely my new fave dish!!!
I tried this but I used mozzarella instead of brie… Oops! Still turned out okay!
So simple yet so good! I added a sprinkle of red pepper flakes for some kick, yum!
Is this really all you need? Where’s the flavor? It was just bland with cheesey mush…
OMG, I love brie! 🍝 This spaghetti is life. I added some bacon bits too and it was a game changer!
“Al dente” is hard for me—mine was softer than I wanted. Still, the cheese sauce covered it, so I guess it worked out.
Ugh I get that—“al dente” is so easy to miss. Next time, try pulling the spaghetti a minute early and finishing it in the sauce a bit so it stays firmer. The brie sauce does help a lot though!
The steps are simple, but my brie didn’t fully melt at first—had to lower the heat and stir longer. Still tasted great though.
Yeah, brie can be stubborn! I’ve had the same thing—lower heat + extra stirring usually saves it. Glad it still tasted great 😊
This was so creamy and delicious! Loved it!
I totally agree! The creaminess is just out of this world. Perfect for a cozy dinner!
Really? I found it way too rich. Maybe I added too much cheese? Not for everyone, I guess.
Pretty good, but I think 150g spaghetti felt a little light for the amount of sauce. Next time I’ll use a bit more pasta or double the brie/cream. Flavor is still great though.
I actually like the ratio—sounds like we’re just eating different portions 😅. If you want more sauce coverage, maybe add a splash more cream or even a little pasta water.
Totally agree—the sauce feels rich but 150g spaghetti can be stingy. I usually bump the pasta to 200g when I’m making it for more than one person.
Eh. Just okay. Nothing special. Next!
Was skeptical at first but this blew my mind! Wow!
Made this for dinner tonight—so creamy and the brie really melts into a smooth sauce. I added a pinch of nutmeg and it was perfect. Will definitely make again.
I was skeptical about brie + spaghetti, but wow. The sauce came together fast and didn’t break. Used extra pepper because… why not.
Not for me. The cheese flavor was kinda overpowering and I couldn’t really taste the garlic.
Tastes restaurant-y. However, 1/4 cup cream felt a bit tight with 150g spaghetti—I ended up adding a splash more.
Yes!! I had the same thing—1/4 cup sounded like plenty, but with 150g spaghetti it got kinda thick. A splash more cream (or even a little pasta water) makes it perfect.
I don’t know if I’d trust brie with spaghetti. Seems weird.
Not bad, but tasted kinda bland. I would add more garlic next time.
Made this last night—so creamy and comforting. The brie melts beautifully and the garlic/cream combo is perfect.
My kids loved it! Finally, a way to get them to eat cheese while also giving me a quick meal. Will definitely keep this in my rotation.
This is such a cozy idea—brie in spaghetti sounds fancy but actually feels doable. I’ll definitely try it with extra black pepper.
This is comfort food, for sure. If you like creamy pastas, you’ll like it. If not, skip.
Made it tonight and it came together fast. The sauce was super creamy and the parsley actually helped brighten it up. Yum.
Yes!! Creamy sauce + fresh parsley is such a good combo. I love how quick this is—brie melts so easily.
I tried it but mine was kinda thick? I think I used less cream than it needed. Still tasted great though—brie is the best. lol
Not sure about 100g brie with only 1/4 cup cream… seems like it could either be amazing or way too rich. Also the olive oil seems random to me.
The instructions are straightforward, but I had to keep stirring the skillet longer—my brie didn’t melt fully at first. Still ended up delicious once I gave it time.
Super easy to make! I had some leftover brie from a party and this recipe saved my life. Thnx!
Quick question: do you really need to remove the brie rind? I tried and it was kinda annoying. Also, mine turned out thicker than expected—still tasty!
Used pre-minced garlic because I’m lazy and it was fine. Next time I’ll use fresh though, because I feel like it’ll be even better.
Not gonna lie, I accidentally left a bit of the brie rind on (facepalm). It was a little tough, but the flavor was still nice.
I’m skeptical about cooking brie with cream—thought it would get weird. But honestly it turned out smooth and not too funky.
I think heavy cream is doing all the heavy lifting here. The brie flavor is mild if your cheese isn’t super ripe. If you can, use a flavorful brie.
My husband said he hates brie but he loved this! Yay!
My sauce got a little grainy because I heated the brie too high. Lesson learned: keep it gentle. Still tasty though!
This was soooo good! I didn’t think brie would work in pasta but wow! Can’t wait to make this again!
Brie spaghetti? Sounds weird but I tried it. It was fine, but spaghetti is spaghetti, you know? Won’t make it again.
Pretty good, but my pasta got sticky. Maybe I overcooked it?
Honestly, I was a bit skeptical about using brie in spaghetti. It turned out fine but felt too rich for my taste. Maybe a little cheese would be better? Just my opinion.
I was skeptical about putting brie into pasta sauce, but wow. Very rich. Next time I’ll add a little extra black pepper.
The ingredient list says 150g spaghetti, which is like… one and a half servings? I doubled it and the sauce didn’t scale as smoothly. Still good.
meh
Honestly, I get the vibe—brie + pasta is kind of rich, but when it’s done right it’s super comforting. Maybe try adding a pinch of nutmeg or extra pepper next time?
meh same. i did this once and it turned into kinda gloopy sauce. maybe my brie was too old? also i forgot to set the pasta aside so it didn’t stay al dente 😅
Did you really need to use heavy cream? Seems like a lot of fat. I used milk instead, still came out decent but maybe not as creamy.
OMG this is my new favorite dish! So easy to make!
I couldn’t find brie, so I used cheddar. Not the same!
Cheddar is nice, but I totally get it, brie’s got that creamy richness! Maybe cream cheese could work too? 😅
Way too rich for my stomach, but I get why people love it. I’d cut the cream amount in half and maybe add some pasta water.
I don’t think you need cream at all. Brie gets melty enough—try just a splash of pasta water and maybe a bit more garlic/pepper. It’ll be less heavy.
Totally agree—this is rich. Cutting the cream in half sounds like the perfect fix. Pasta water also helps it cling without getting greasy.
I followed it, but my sauce got a little thick and grainy—maybe I heated the brie too long? Still tasty though, just not restaurant smooth.
Looks good!
Looks good but brie + cream + pasta feels a bit rich… still, I’d eat it. Lol.
Right? The brie in the sauce sounds so creamy—can’t wait to try it. 😋
Tried a similar thing once and it turned out super creamy. Garlic + brie is such a good combo. Directions are clear enough for me.
Yes! The garlic + brie combo is legit. I’m trying this exactly as written next time—sounds super creamy without being fussy.
I dunno… heavy cream + brie feels like it might get kinda thick. But if your directions are clear then I’ll give it a shot. Maybe add a splash of pasta water if needed.
Not bad, but the garlic taste was kinda strong for me. Maybe sautéing too long? I also didn’t have fresh parsley so I used dried—could be why it felt a little flat.
Brie spaghetti?? never heard of it. But I might try once, I guess.
So easy! I always have brie around for snacks. The parsley at the end makes it feel fancy.
This is one of those recipes that’s probably more ‘fancy cheese vibe’ than real cooking lol. But honestly? It works. I used brie with a rind still on by accident and it was… fine? Don’t recommend.
Interesting… I tried something like this and it came out kinda gloopy. Maybe my brie was too old? Also I always keep rinds on cheese, so “don’t recommend” makes me nervous lol.
I’ve made this with brie too and yeah—it’s definitely more “fancy” than “comfort casserole,” but that brie-melt sauce is real. Glad it worked for you even with the rind though 😅
Does brie rind really need to be removed? Mine says “rind edible” on the package so I left it. Sauce was fine.
I usually leave the rind on if it’s labeled edible—just cut it up so it melts quicker. If it’s older/briny, it can get a little funky, but your sauce turning out fine is a great sign.
Meh, I removed mine. Even if it’s “edible,” I feel like the rind doesn’t fully melt and makes the sauce kinda grainy. Could be just my brie though, not gonna lie.
Wow, this sounds insanely cozy. Brie melts so well with cream—definitely trying it. I might add a tiny pinch of nutmeg too.
I followed it but forgot to remove the brie rind (oops). Didn’t ruin it, just a little weird texture.