Equipment
Ingredients
Main Ingredients
- 250 g dried linguine or spaghetti
- 150 g labneh, room temperature
- 1 lemon, zested and juiced
- 2 garlic, finely grated or minced
- 40 g parmesan cheese, finely grated
Pantry Staples
- kosher salt
- black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 636 kcal
- Protein
- 31 g
- Carbohydrates
- 103 g
- Fat
- 11 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 660 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 23 mg
- Potassium
- 488 mg
- Calcium
- 360 mg
- Iron
- 2.2 mg
- Magnesium
- 89 mg
- Phosphorus
- 492 mg
- Zinc
- 2.8 mg
- Vitamin A
- 43 mcg
- Vitamin C
- 24 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.37 mg
- Niacin
- 2.4 mg
- Folate
- 33 mcg
- Water
- 120 g
Sources: USDA FoodData Central
Method
Bring a large pot of heavily salted water to a rolling boil at 100 degrees Celsius / 212 degrees Fahrenheit. Add the pasta and cook according to package directions until al dente.
While the pasta cooks, place the labneh, lemon juice, lemon zest, grated garlic, grated parmesan, and a generous pinch of black pepper into a large mixing bowl.
Whisk the labneh mixture thoroughly until smooth and well combined. Let it sit to allow the garlic to mellow slightly in the lemon acid.
Just before the pasta finishes cooking, carefully scoop out and reserve about 120ml of the starchy pasta cooking water using a measuring cup.
Using tongs, transfer the hot, drained pasta directly into the large mixing bowl containing the labneh mixture.
Pour 60ml of the hot reserved pasta water into the bowl. Toss vigorously with the tongs, emulsifying the cheese and labneh into a glossy sauce. Add more pasta water a splash at a time if the sauce is too thick.
Plate the pasta immediately, garnishing with extra grated parmesan and freshly cracked black pepper.
Chef's Notes
- Labneh is naturally thick and tangy. Allowing it to reach room temperature prevents it from cooling down the pasta too much and ensures a smoother emulsion.
- Do not build the sauce in a hot pan over the stove. Heat will cause the yogurt-based labneh to curdle immediately. Always mix in a room-temperature bowl.
- Starchy pasta water is the secret ingredient here. It acts as the bridge between the fat in the cheese and labneh, and the water base, creating a perfectly cohesive sauce.
- If you want to elevate this simple dish, a drizzle of high-quality extra virgin olive oil or a pinch of red pepper flakes right before serving goes a long way.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce will thicken significantly when chilled.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or milk to reconstitute the sauce.
Troubleshooting
Sauce is broken, grainy, or split
Cause: Pasta water was too hot when added to cold labneh, or the cheese clumped due to insufficient tossing.
Fix: Add a small splash of cold water and toss vigorously to bring the emulsion back together.
Prevention: Allow the labneh to reach room temperature before starting, and toss the pasta vigorously to maintain an emulsion.
Garlic flavor is too harsh and overpowering
Cause: Garlic cloves were unusually large, or the garlic was not allowed to sit in the lemon juice long enough.
Fix: Cannot be fixed once assembled, though adding a drizzle of olive oil or extra parmesan can help mask the intensity.
Prevention: Let the minced garlic sit in the lemon juice for five minutes before mixing in the labneh to temper its bite.
Sauce is too thick and claggy
Cause: Not enough pasta water was used, or the pasta absorbed the liquid while sitting.
Fix: Stir in hot water one tablespoon at a time until the desired consistency is restored.
Prevention: Always reserve more pasta water than you think you need.
Cultural Context
Labneh is a traditional strained yogurt cheese central to Middle Eastern and Levantine cuisines, known for its rich texture and distinct tang. Fusing it with Italian pasta-making techniques creates a modern, cross-cultural comfort dish. It cleverly mimics the luxurious mouthfeel of a classic cream or ricotta sauce while offering a lighter, brighter flavor profile that honors the simplicity of both culinary traditions.
