Pasta with Goat Cheese

Name: Pasta with Goat Cheese (Pasta con Formaggio di Capra)
Yield: 1 serving
Cuisine: French
Ingredients: 3 tablespoons finely chopped fresh basil or parsley; 3 tablespoons finely chopped fresh basil or parsley; 4 ounces pasta (tagliatelle or some other fresh egg pasta are recommended); 4 ounces pasta (tagliatelle or some other fresh egg pasta are recommended); ½ cup light or heavy cream (your choice); 2-3 ounces goat cheese, rind removed; Pepper to taste; 4 ounces pasta (tagliatelle or some other fresh egg pasta are recommended); ½ cup light or heavy cream (your choice)

Pasta con Formaggio di Capra

Preparation info

1
serving

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

Here is an example of a dish that may or may not be Italian in origin, though it is popular in Italy, France, and some American homes. I prepare this recipe using smooth young French cheese rather than sharper aged cheese. There is Italian goat cheese similar to the French type I use, but it is not easy to come by in America.

Ingredients

½ cup light or heavy cream (your choice)
2-3 ounces goat cheese, rind removed

Method

For cooking the pasta, bring a large pot (at least 6 quarts) of cold water to a boil. Lightly salt, and let it come to a boil again. In a saucepan mix the cream, crumbled goat cheese, and pepper over a medium flame for 8-10 minutes, stirring gently with a wooden spoon to prevent sticking. Time the cooking of the pasta to coincide with the preparation of the sauce (dry pasta will take longer to