Ingredients
½ lb dried pasta
2 tbsp butter
1 (5.2 oz) package of Boursin Garlic & Fine Herbs cheese
1 Zest and juice of large lemon
½ c grated parm
1/2c cup pasta water reserved
Salt and black pepper to taste
Directions
Step 1
cook the Pasta until al dente. Before draining, reserve at least 1/2 cup of the starchy pasta water.
Step 2
While the pasta is cooking, melt the 2 tablespoons of butter and zest lemon into the butter. Add Boursin cheese and it will slowly melt as it heats. Add the juice of the lemon and 1/4 c pasta water.
Step 3
Once the pasta is drained, add it directly to the skillet with the Boursin mixture and the additional pasta water. Add the parm cheese and stir continuously over low heat, allowing the cheese to melt and the sauce to coat the pasta. The pasta water, with its starches, will help create a creamy, emulsified sauce.
Step 4
Finish & Serve: If the sauce is too thick, add more pasta water a tablespoon at a time until it reaches your desired consistency. Taste the sauce and season with salt and black pepper to taste.
Step 5
Garnish: Serve with more parm and light squeeze of lemon
