The Dizzy Cook: Creamy Boursin Pasta

I think that Boursin cheese may be the best and easiest way to be ready for guests with an appetizer that I've ever seen, but I figured there had to be more that could be done with the package.  I mean, this is herbed cheese.  Cheese is amazing in almost anything.  And sure enough, I found someone who had used their Boursin to make a kind of fettuccine alfredo that is super easy and fantastically good.

Note: Let's be honest, I didn't just dump in ⅘ of the package, as directed.  I dumped the whole 5 ounces in.  It's still delicious.  Go wild.

Creamy Boursin Pasta
From The Dizzy Cook blog

8 ounces fettuccine pasta
2 tablespoons unsalted butter
2 cloves garlic, minced
¾ cup heavy cream
4 ounces Boursin Garlic & Fine Herbs Cheese
Kosher salt and fresh pepper to taste
Fresh Italian parsley for garnish

Cook pasta according to package directions and drain. Keep about a cup of pasta water just in case you need to thin out the sauce later. Meanwhile melt butter in a large saucepan and cook the garlic for a minute or two until fragrant, but not brown. Add heavy cream and bring the sauce to a simmer, about 5 to 7 minutes, until nice and thick. The spoon should leave a line/trail as you run it through the sauce.

Turn the heat to low and add Boursin cheese, stirring until melted and fully incorporated. Taste the sauce and add any kosher salt or fresh black pepper as needed. Add drained pasta and toss everything to combine. Top with parsley for garnish.

Makes 4 servings