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Jet Lag Pasta

Recipes & Entertaining Ideas

Jet Lag Pasta

Marc J. Sievers


Traveling is something that I have always loved. Jet lag, not so much. Being in Chicago while still being on Paris time is not exactly my idea of fun… My Jet Lag Pasta, featuring Boursin Cheese, is the perfect easy, go-to dinner for when you are back home after a fabulous trip and you can barely keep your eyes open and need to get something on the table, fast! Whenever Ryan and I return from a vacation abroad, I make this for us- it’s creamy, warm and the ultimate comfort food, regardless of the time of the year. Think of it as a luxe version of mac and cheese! Before we leave, I make sure to have all of the ingredients on hand so everything is there and ready to go when we get back. Even if you don’t have any travel plans on the horizon anytime soon, Jet Lag Pasta is still a great dish for a quick weeknight meal. Or, you can dress things up a bit by adding fresh herbs like basil, flat-leaf Italian parsley, or dill and make it special enough for company!

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 Ingredients (serves 4)

  • Heavy Cream – 1 ½ cups

  • Boursin Cheese – 5 ounces, Garlic & Fine Herb variety

  • Sea Salt – ½ teaspoon

  • Black Pepper – 1 teaspoon, freshly cracked

  • Fusilli – 1 pound, cooked al dente

  • Parmesan Cheese – ½ cup, freshly grated, Parmigiano-Reggiano recommended


  1. In a large skillet set over medium heat, add the heavy cream. 

  2. Once it begins to simmer, add the Boursin cheese, salt and pepper.  Allow the cheese to slowly melt into the hot cream, stirring occasionally.  Once the cheese is just melted, after about 2 minutes, turn the heat to low and keep the cheese sauce hot but not bubbling. 

  3. Add the cooked hot pasta to the cheese sauce and toss to combine.  Let the pasta cook in the sauce for 1 minute, until the pasta is coated and the sauce has thickened.

  4.  Lastly, off the heat, add the Parmesan cheese, toss to combine and serve. 

Tip: You can make my Jet Lag Pasta with any shape of pasta like bucatini, capellini, bowties or even penne.  Try to time when the cheese sauce is just melted to when you strain the pasta.

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