People meet Camembert. Cam, meet the people.
This is what he looks like straight out of the oven - mmmmmmmm...
8 oz. Camembert cheese
2 cloves garlic
1 sprig fresh rosemary
Freshly ground black pepper
4 oz parmesan cheese
1 lb rigatoni (or whatev)
6 cups/6 oz. fresh spinach leaves
Preheat oven to 350 degrees. Open the box of cheese and unwrap it. Place it back in the wooden container. Score a circle into the top of the skin, then lift it off and discard. Peel and finely slice the garlic (I used minced from the jar). Pick the rosemary leaves off the woody stalk. Lay the garlic slices on top of the cheese, sprinkle with pepper and drizzel with EVOO. Scatter the rosemary leaves on top and gently pat with your fingers to coat them in oil.
Cook your pasta per directions on package. Add spinach in the last 10 seconds. Drain pasta and spinach - reserve some of the cooking water just in case. Add pasta and spinach back to pot. Drizzle with a couple of good lugs of EVOO and add the grated parm. If the sauce is too thick for you, add a splash of the reserved cooking water to thin it out a bit. Season with salt and pepper.
Remove cheese from the oven. Divide the pasta among your serving bowl. Either drizzle the melted camembert on top or pop the box of cheese on the table and let everyone help themselves to a lovely, gooey spoonful.