Ingredients:

  • 1 lb spaghetti or linguine
  • 2 tsp kosher salt
  • 1 cup reserved starchy pasta water
  • 6 tbsp unsalted butter
  • 4 cloves garlic, sliced thin
  • 2 cloves garlic, minced
  • 5 oz Boursin Garlic & Fine Herbs cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 lemon, juiced
  • Fresh cracked black pepper to taste

Instructions:

  1. Bring a large pot of water to a boil and add 2 tsp of kosher salt. Add pasta and cook for 2 minutes less than the package instructions for a firm al dente texture.
  2. Before draining the pasta, reserve at least 1.5 cups of the starchy cooking water (liquid gold).
  3. In a large skillet over medium-low heat, melt the butter. Add the sliced garlic and sauté for 3-4 minutes until pale golden and fragrant.
  4. Stir in the minced garlic and red pepper flakes, cooking for an additional 60 seconds until aromatic.
  5. Reduce heat to low. Whisk in the Boursin cheese and 1/2 cup of reserved pasta water until a smooth, creamy base forms.
  6. Add the drained pasta to the skillet. Toss vigorously with tongs while gradually adding more pasta water and the grated Parmesan until the sauce emulsifies and coats every strand.
  7. Remove from heat. Stir in the fresh parsley and lemon juice. Season with fresh black pepper and serve immediately.