Baked Camembert Pasta Alfredo with Spinach and Prosciutto

Preheat the oven to 200C/180C fan/gas 6. Cut the Camembert in half horizontally to make two thin rounds. Place one half cut-side up in a large round baking dish, about 30 cm wide, and set the other half aside.

Press half of the sliced garlic and half of the rosemary leaves into the exposed cheese. Drizzle with 1 tbsp olive oil, then bake for 15 minutes, or until the Camembert is soft and bubbling around the edges.

While the cheese bakes, cook the tagliatelle in a large pan of salted boiling water until al dente. Drain, reserving about 240 ml of the pasta cooking water.

Add the drained pasta, double cream, spinach, and 2 tbsp grated Parmesan to the baking dish with the baked Camembert. Season with salt and black pepper, then toss well, adding a splash of the reserved pasta water as needed. Break up the softened cheese as you mix so it melts into a smooth sauce.

Lay the remaining half of the Camembert on top, cut-side down. Pierce the rind a few times, then tuck in the remaining garlic and rosemary. Arrange the prosciutto over the pasta, sprinkle with the remaining 1 tbsp Parmesan, and drizzle with the remaining 2 tbsp olive oil.