Baked Bucatini with Garlic Cheese & Ricotta Sauce

Preparation info
  • Serves


    • Difficulty


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.


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


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