Labneh and Za'atar with Spaghetti

 I ate Labneh every morning in Bahrain for breakfast. Now I have it with pasta.

This cooking method is really from the Levante. But it is the Italian traditional way to cook creamy pasta sauces without using real cream. Using the emulsion method of oil and starchy pasta water.

I saw that on a short Reel on Insta. A very quick way for a special pasta sauce.

Recipe for 1:

140 g spaghetti al bronzo

Salt

3 balls Labneh

1 - 2 tsp Za'atar

4 cloves young garlic

4 tbsp olive oil

Pepper

Use a small amount of salted water to cook the spaghetti. The starch from the pasta al bronzo is needed to bind the oil later.

Slice the garlic and cook it on medium low on lots of olive oil. Add some fresh ground pepper. When the garlic is lightly brown, add a small ladle of pasta water and stir well. 

Take the pasta out of the pot two minutes before the required cooking time and get them directly in the pan with tongs or a ladle. Stirring and cooking them 2 more min. 

Now toss in the labneh and let it melt. Add more pasta water for a creamy sauce.

Put the pasta on a plate and top with a good amount of za'atar. Enjoy.