Fettuccine With Escarole And Brie

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3/4 pound fettuccine

2 tablespoons extra-virgin olive oil

2 ounces thinly sliced pancetta or bacon, coarsely chopped

1 large garlic clove, minced

1 shallot, minced

1 pound escarole, cut into 1-inch ribbons

Salt and freshly ground pepper

1/2 pound Brie (preferably a wedge), rind removed

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