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 😊
One star—wait no—two. I forgot the brie rind part and it was not the move. Still ate it.
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.
1 minute sauté garlic? Mine burned in like 30 seconds, so… heads up. I salvaged it, but it wasn’t the easiest first try.
Made this tonight—so creamy and comforting. The brie melted beautifully and the garlic/cream combo is perfect. I added a tiny squeeze of lemon at the end and it really brightened it.
Eh. Just okay. Nothing special. Next!
The ingredient list is super short and feels like it’s missing something. Like no red pepper flakes? I added them and it helped.
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.
Brie + pasta is a win. I did add a tiny squeeze of lemon at the end because I like a bit of brightness, but the base recipe is great.
Yes!! Brie makes everything richer. I’ve done this once and totally forgot about lemon—might have to try that squeeze next time.
I’m curious though… 1/4 cup heavy cream feels a little low for 100g brie? Mine got super thick and I ended up adding pasta water. Still good, just saying.
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.
Used less brie (because it’s expensive) and it still worked, but it wasn’t as “wow” as I expected. Still comforting though.
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.
um i didnt have heavy cream so i used milk and it still worked?? sauce was thinner but it was tasty. parsley on top saved it. Would make again if i’m out of cream.
Honestly that makes sense—brie is pretty fatty, so even with milk the sauce can still come together. Next time maybe simmer a bit longer to thicken it up.
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.
The flavor was good, but mine turned slightly grainy—maybe my brie wasn’t melting right or I had the heat too high. Still ate it all, just not as smooth as I wanted.
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 made this for a weeknight dinner and it was honestly so luxurious for how easy it is. The sauce got super creamy once the brie melted—exactly what I wanted.
Yes! That brie melt is magic. I made it last night and the sauce turned so silky even though it was super fast.
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.
Brie + pasta is genius. My sauce stayed smooth and didn’t get grainy. Only thing: I wish I had minced the garlic finer, but still delicious.
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.
The instructions are straightforward, but I found it needs more seasoning. I had to add extra pepper and salt to get it to pop.
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 😅
I tried it and the sauce stayed kinda grainy? I think my brie wasn’t melting all the way. Maybe my heat was too low.
I used brie and it tasted good, but my sauce turned a little stringy… maybe my brie was colder? Still ate it all though.
Ooh yeah—brie being cold could definitely make the sauce act weird. Next time try warming the brie a bit (or letting it sit out 5–10 min) before adding so it melts smoother. Also keep the heat on medium-low after you add the cream so it doesn’t separate.
Stringy sauce is usually because the cheese didn’t fully melt… maybe you cut it too big? I’ve done this with brie and it gets kinda gummy if it’s not melted enough. If it happens again, I’d add a splash more cream or even a little pasta water and stir like crazy.
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.