ingredients

• as much spagetti or other long sort of pasta (fettucini, etc.) you usually make for one (not my job to judge that for you)
• salt and pepper to taste, and salt for the spaghetti or other pasta water
• 2 oz. goat cheese (plain or flavored)
• 1 tbsp butter (unsalted)
• water

equipment

• pot to boil pasta in
• something to drain pasta with
• spoon
• knife

follow package directions for pasta, and don't forget to add salt to water when it boils (before you put in the pasta).

while it's boiling along, crumble the goat cheese into smaller bits, and cut the butter into smaller bits. when the pasta's al dente, drain all but 1-2 tbsp of the water out (you don't have to be exact). stir the goat cheese and butter into the pasta and pasta water until it all melts into creamy goodness. season with salt and pepper to taste, et voila.

i am betting that this would be really good with bacon crumbles (aka bits) on top, so you may want to serve it as such if you eat bacon. some cut-up chicken breast, ditto, maybe with some carmelized onions. make up your own topping. though for the purists (or the lazy like myself), plain is still all good.

 

© the bent sun as risen