Ingredients:

  • 1 lb (450g) spaghetti
  • 1 tbsp (15g) kosher salt
  • 5.3 oz (150g) Boursin Garlic & Fine Herbs cheese
  • 1 tbsp (14g) unsalted butter
  • 2 tsp (5g) cracked black pepper
  • 1 cup (240ml) reserved starchy pasta water
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook for 1–2 minutes less than the package directions (al dente). Before draining, reserve 1 cup (240ml) of the cloudy pasta water.
  2. Place a skillet over medium heat. Melt the butter until it begins to foam, then stir in the cracked black pepper. Toast for 60–90 seconds until fragrant and nutty.
  3. Reduce heat to low. Stir in the cubed Boursin cheese and 1/2 cup (120ml) of the reserved pasta water. Whisk gently until the cheese has melted into a smooth, pale gold liquid.
  4. Using tongs, transfer the al dente pasta directly into the skillet. Increase heat to medium-low and toss vigorously for 2 minutes. Sprinkle in the Parmesan cheese and continue tossing until the sauce becomes a glossy, clinging glaze. Remove from heat and stir in lemon juice.