The key was adding cheese to piping hot, starchy pasta water and giving it a vigorous stir. For the emulsion to work, the pasta water should be piping hot and one should be prepared to add the cheese to the water and quickly stir until the creamy sauce emerges. As you stir, the goat cheese will melt into the hot water, creating a thin sauce that is then tossed with herbs, spinach and, finally, pasta. The sauce coats each pasta strand, spreading the tangy goat cheese flavor through the dish. Add the goat cheese, oregano and cayenne and 2 cups pasta water and stir until the cheese is melted and well combined, about 4 minutes.

Source: Washington Post June 30, 2020 18:00 UTC