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Creamy boursin pasta tossed with fettuccine, finished with bright lemon zest and a touch of warm nutmeg.

Creamy Boursin Pasta

Rebecca Blumer
A silky, herb-infused stovetop pasta that comes together in minutes. This recipe uses Gournay cheese and a splash of starchy pasta water for a restaurant-quality finish without the heavy feel.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian-Inspired
Servings 2 servings
Calories 685 kcal

Equipment

  • Large saucepan
  • Pasta pot

Ingredients
 

  • 8 oz fettuccine pasta
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 3/4 cup heavy cream
  • 4 ounces Boursin Garlic & Fine Herbs Cheese
  • kosher salt and fresh pepper to taste
  • fresh Italian parsley for garnish

Instructions
 

Boil the Pasta and Save the Liquid Gold

  • Cook the 8 oz fettuccine pasta according to the package directions until it reaches an al dente texture. Before draining, reserve about one cup of the starchy pasta water.
  • Drain the pasta and keep it nearby so you can toss it with the sauce while it is still hot.

Build the Creamy Garlic Base

  • In a large saucepan over medium-low heat, melt 2 tablespoons of butter until fully liquid but not browned.
  • Add the 2 minced cloves of garlic and cook for 1 to 2 minutes until soft and fragrant. Keep the heat gentle to avoid any bitterness.
  • Pour in 3/4 cup of heavy cream and bring it to a gentle simmer. Let it cook for 5 to 7 minutes, stirring occasionally, until the cream thickens enough to coat the back of a spoon.

Melt the Cheese, Then Season Like a Chef

  • Turn the heat down to low and add 4 ounces of Boursin Garlic & Fine Herbs Cheese. Stir patiently until the cheese melts into a smooth, glossy sauce.
  • Taste the sauce and adjust the seasoning with kosher salt and fresh pepper as needed.

Toss, Loosen, and Finish

  • Add the drained fettuccine to the saucepan and toss thoroughly to coat the pasta. If the sauce is too thick, splash in a little of the reserved pasta water to create a silky emulsion.
  • Serve immediately topped with fresh Italian parsley for garnish.

Notes

Emulsification Tip: Always reserve your starchy pasta water. The starch acts as a binder that helps the fats in the cheese and cream cling perfectly to the pasta ribbons rather than sliding off.
Heat Control: Never let the sauce reach a hard boil once the Boursin cheese has been added. Excessive heat can cause the dairy to split or curdle, resulting in an oily texture.
Reheating Instructions: To revive leftovers, warm them in a skillet over low heat with a small splash of milk. This helps the sauce re-emulsify and return to its original glossy state.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 685kcalCarbohydrates: 62gProtein: 16gFat: 42gSaturated Fat: 26gCholesterol: 125mgSodium: 580mgPotassium: 240mgFiber: 3gSugar: 4gVitamin A: 18IUVitamin C: 4mgCalcium: 12mgIron: 10mg
Keyword boursin pasta
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