Brie and Pancetta Linguine

• 12 lb pancetta, chopped
• 12 cup half-and-half
• 12 cup low sodium chicken broth
• 1 cup freshly grated parmigiano-reggiano cheese
• 1 teaspoon cracked black pepper
• 3 ounces brie cheese, rind removed, thinly sliced
• 16 ounces linguine

1. Cook Pancetta in heavy large skillet over medium heat for about 6 minutes.
2. Transfer to plate with slotted spoon and discard fat from skillet.
3. Add half and half and chicken broth to same skillet and bring to boil over medium heat.
4. Gradually add Parmesan and stir until cheese melts.
5. Add pepper and pancetta.
6. Reduce heat to low and gradually add Brie, stirring until cheese melts.
7. In a seperate pot boil fettuccine in salted water.
8. Drain fettuccine and add it to sauce in skillet.
9. Toss until coated with sauce.

pancetta, chicken broth, freshly grated parmigiano, cracked black pepper, brie cheese, linguine

Taken from www.food.com/recipe/brie-and-pancetta-linguine-194905 (may not work)