Ingredients
u
3 tbsp unsalted butter
s
2 shallots, finely minced
g
4 garlic cloves, finely minced
s
10 oz spaghetti (dry)
c
3 cups chicken broth
w
1 cup whole milk
h
1 cup heavy cream
B
5 oz Boursin cheese (garlic & fine herbs or your favorite flavor)
s
½ cup sun dried tomatoes, chopped
f
¼ cup fresh parsley, chopped
f
¼ cup fresh basil, chopped
l
1 lemon, zested
P
½ cup Pecorino Romano (or Locatelli), finely grated
K
Kosher salt, to taste
F
Fresh cracked black pepper, to taste
Directions
1
In a large pot, melt butter over medium heat. Add shallots and garlic, cooking until fragrant (about 2 minutes).
u
3 tbsp unsalted butter
s
2 shallots, finely minced
g
4 garlic cloves, finely minced
2
Drop in dry spaghetti, chicken broth, milk, and cream. Bring to a gentle boil, stirring often so pasta doesn’t stick.
s
10 oz spaghetti (dry)
c
3 cups chicken broth
w
1 cup whole milk
h
1 cup heavy cream
3
Stir in Boursin cheese, sun-dried tomatoes, parsley, basil, and lemon zest. Let pasta cook until al dente and sauce begins to thicken.
B
5 oz Boursin cheese (garlic & fine herbs or your favorite flavor)
s
½ cup sun dried tomatoes, chopped
f
¼ cup fresh parsley, chopped
f
¼ cup fresh basil, chopped
l
1 lemon, zested
4
Remove from heat, then fold in Pecorino Romano and plenty of fresh cracked black pepper. Adjust salt to taste.
P
½ cup Pecorino Romano (or Locatelli), finely grated
F
Fresh cracked black pepper, to taste
K
Kosher salt, to taste
5
Serve straight from the pot, twirl it high, and dig in.
