Ingredients
- 10 ounces linguine
- 1 tablespoon kosher salt for the pasta water
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 shallot minced
- 1 cup heavy cream
- 4 ounces Boursin Garlic & Fine Herbs cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest optional
- Kosher salt and freshly cracked black pepper to taste
- Fresh basil chopped, for garnish
- Up to ½ cup reserved pasta cooking water as needed
Equipment
- Large pot
- Large skillet or sauté pan
- Colander
- Measuring cups and spoons
- Knife and cutting board
- Tongs or a mixing spoon
- Fine grater, if using lemon zest
Instructions
- Bring a large pot of water to a boil. Add 1 tablespoon kosher salt and the linguine. Cook according to the package directions until al dente. Reserve ½ cup of the cooking water before draining. Do not rinse the pasta.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shallot and garlic. Cook for 1–2 minutes, stirring frequently, until fragrant and beginning to soften without browning.
- Add the heavy cream and bring to a gentle simmer. Cook for 3–5 minutes, stirring occasionally, until slightly thickened and able to coat the back of a spoon.
- Reduce the heat to low. Break the Boursin into chunks and add it with the lemon juice and optional lemon zest. Stir gently until melted and smooth. Do not boil.
- Add the drained linguine and toss over low heat for 1–2 minutes. Add reserved pasta water a little at a time as needed to create a sauce that coats the noodles evenly.
- Taste and adjust the seasoning. Serve immediately with chopped fresh basil and freshly cracked black pepper.
- Notes
Nutrition
Notes
- Cheese amount: Use 4 ounces of Boursin, not automatically the entire package.
- Pasta amount: Keep the dry pasta at 10 ounces when substituting another shape.
- Sauce consistency: The sauce thickens as it cools. Loosen it with a little pasta water before serving if needed.
- Add-ins: Fold cooked chicken, cooked shrimp, or roasted tomatoes into the pasta at the end.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently with a splash of milk or cream, stirring often. Avoid boiling.