Goat Cheese Spaghetti

Just do it. That 5 dollar dick-sized log of goat cheese at the pretentious little 24 hour all-natural organic deli is staring at you dead in the eye to just buy it, take it home, and nurse it for the next week or two, or in my case a month. What do you do with all that goat cheese?

Well, think about the last time you came home from a late night bender, and you still have a little too much energy to just go right to bed, and you are STARVING! Spaghetti is the perfect thing to whip up, and I’m not talking about anything from scratch. The only thing you should turn on your stove for is a saucepan of half filled-water. Just enough water to cover the noodles after you break your spaghetti noodles in half, but not so much water that you’ll be passed out on the floor before the damn thing comes to a boil.

The girth of the bundle of dried spaghetti noodles for a single serving is debatable, depending on your appetite, but I normally go for about 3 pencils width.

And the sauce should just come straight from the jar. I like a more sugary brand of sauce (“corn syrup” should be listed in the first 5 ingredients of the label). Prego, Francisco Rinaldi, etc…

The amount of goat cheese you should use is also somewhat arbitrary. 3 tablespoons?

Anyway, drain your cooked pasta in a colander, and then throw it right back in the pot while the noodles are still steaming hot. Pour in some sauce, and plop some goat cheese right on top, and then stir the whole thing vigorously!

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