French Goat Cheese Alfredo

Goat Cheese Pasta Alfredo. A great French take on Fettuccine Alfredo, with goat cheese!

Here’s a great recipe for goat cheese Alfredo—an epiphany to me, but of course, it makes perfect sense. After all, goat cheese melts beautifully.

The original recipe—which I got from the Goat Cheeses of France people—calls for fresh goat cheese, but I suggest semi-ripened goat cheese. It will melt nicely and it has that wonderfully deep, somewhat funky flavor. If you prefer something milder (but with the splendid tang of goat cheese), use fresh goat cheese instead.

FRESH GOAT CHEESE ALFREDO 

• 8 ounces dried pasta
• 2 tablespoons butter
• 1 clove minced garlic
• 1/2 cup cream
• 4 ounces French fresh goat cheese, broken into pieces
• 1/4 cup grated parmigiano reggiano
• salt and pepper to taste
• fresh basil to finish

1. Cook pasta as directed.

2. Melt the butter in a pan over medium heat, add garlic and gently cook for about a minute.

3. Add the cream, then the goat cheese and parmesan. Stir until the cheese has melted into a sauce.

4. Remove from heat, season with salt and pepper, toss pasta into the pan to coat. Divide among 4 bowls; garnish with snipped fresh basil. Makes 4 servings.

Photo by Lew Robertson, Brand X Pictures.

Other posts you might enjoy:

Which kinds of goat cheeses to use in cooking
How to present a true-to-France cheese tray (the French cheese course)
Asparagus Crêpes with Goat Cheese
Pasta with Fresh Vegetables and Goat Cheese

Print Friendly
Share

5 comments to French Goat Cheese Alfredo

  • Chap

    I can taste it and it tastes good, Wini. Hide the leftovers!

    Still awaiting the update that will permit this site to be viewed in the horizontal aspect.

  • Wini, it was great meeting you this past weekend! I’m cruising through all the Iowa food blogs and this dish caught me eye… I’ll be adding it to the family menu this next week. By the way, I purchased your cook book via Amazon and it came in yesterday. That should keep me busy for quite a while 🙂

    • Wini

      Thanks so much! What a great time meeting you, Matt. We have to keep this Iowa Food Bloggers thing going–such great people. Enjoy the book and the recipe, and thanks for posting.

  • […] French Goat Cheese Alfredo French Goat Cheese Alfredo.For full “French Goat Cheese Alfredo” recipe click here […]

  • Janet

    Wini – I was looking for a basic alfredo recipe using goat cheese and yours fit the bill! I’ve tasted this wonderful sauce with chicken, dried cranberries (plumped in hot water), and toasted, chopped hazelnuts – served over fresh fettuccine noodles and I wanted to replicate it. The original dish used smoked chicken, which is hard to find, so I diced up the meat off a roasted chicken I bought at Costco for $5.00 – such a bargain!

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  

  

  


+ two = 9