Baked Bucatini with Garlic Cheese & Ricotta Sauce

Name: Baked Bucatini with Garlic Cheese & Ricotta Sauce
Yield: Serves 4
Ingredients: 150 ml (¼ pint, ⅔ cup) crème fraîche; 90 ml (3 fl oz, ⅓ cup) single cream; 75 g (3 oz, ¾ cup) Parmesan, freshly grated; 2 tablespoons chopped fresh basil; Salt & freshly ground black pepper; 450 g (1 lb) bucatini; Freshly grated nutmeg; 2 tablespoons extra-virgin olive oil; 1 small garlic clove, crushed; 150 g (5 oz, generous ½ cup) herb & garlic Boursin; 125 g (4½ oz, ½ cup) ricotta

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

I have very strong views on cheeses with added flavourings and don’t normally approve of them. In fact you will find only this and one other recipe using them in this book. But I am very fond of Boursin, partly because my parents liked it and it was always in our refrigerator at home.

Ingredients

2 tablespoons extra-virgin olive oil
1 small garlic clove, crushed
150 g (

Main course
Vegetarian

Method

Preheat the oven to 200°C, 400°F, gas 6. Heat half the olive oil in a pan, add the garlic and sweat until softened. Stir in the Boursin, ricotta, crème fraîche and single cream and cook for