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Spaghetti with Boursin
Recipe

Spaghetti with Boursin

Dinner • Switzerland

Spaghetti are cooked in bouillon water, then mixed with cubed Boursin until creamy. Served with a simple head lettuce salad on the side.

Why smarter

Using Boursin as the sauce base creates a creamy coating with minimal additional steps.

Chef tip

Cube the Boursin before draining the pasta so it melts and mixes in quickly while the spaghetti are still hot.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 440 g spaghetti 440.000 g spaghetti
2 1 Boursin cheese (150 g), cut into cubes 150.000 g Boursin cheese Original text: 1 Boursin Käse 150 g
3 1 beef bouillon cube 1.000 cube beef bouillon cube Original text: 1 Rindsbouillon Würfel
4 1 head lettuce (for serving on the side) 1.000 head head lettuce Original text: 1 Kopfsalat; indicated as a side
5 5 liters water (for cooking pasta) 5.000 l water Cooking water

Method

  1. Bring 5 liters of water to a boil.
  2. Add the beef bouillon cube to the water.
  3. When the water is boiling, add the spaghetti and cook until al dente.
  4. Meanwhile, cut the Boursin into cubes.
  5. When the spaghetti are al dente, drain and return them to the pan.
  6. Add the Boursin and stir well until evenly combined.
  7. Serve with head lettuce salad on the side.