"pasta with white sauce"
THIS. This is my real origin story.
Once upon a time, believe it or not, I was a picky eater.
Shocking. I know.
But, so are most kids.
One thing for sure, I’d always eat Lebanese food, Whataburger, peanut butter and jelly sandwiches, and “pasta with white sauce”.
This is EXACTLY what I’d ask for!
Not Alfredo. “Pasta with White Sauce”.
I ate this about 2-3 times a week at a time. Bless my parents for making this so often while growing up.
Even as my palette expanded, I still craved “pasta with white sauce”.
But, it had to be the “Classico Roasted Garlic” Alfredo Sauce. If my parents bought another kind, I would know (and they would know I know).
Due to this dish being so prevalent in my childhood, I crave this once-in-a-blue moon.
I think the last time I made this was for my 22nd birthday. I had a Ratatouille-themed birthday party centered around the food from Ratatouille and other childhood favorite dishes.
I promise I will tell that story one day…
Also, there are not a lot of satiating components to keep me fueled and satisfied with just pasta and sauce, so I don’t think to make it.
But! Tonight I found myself wanting to make something even more relatable:
what can I use up in my fridge for a pasta dish?
When I stumbled upon Ham El-Waylly’s recipe for “Za’atar and Labneh Spaghetti.”
AKA, Middle Eastern “pasta with white sauce”.
This recipe spoke fully to my 8-year-old self, as well as my 23-year-old self.
It’s sophisticated yet humble. It’s simple yet beautifully orchestrated where every ingredient shines.
Labne is the main star of this dish.
Tangy, rich, and unfortunately an ingredient I put on the top shelf (metaphorically and literally).
By that, I mean when I buy it, I get so excited and want to save it or savor it for “special” occasions, and then it expires…
This is a great way to use up the last third of your Labne before it gets too “blinky” to use (in the words of Siti).
The tanginess of the Labne mellows out as it cooks into the pasta, especially when it’s infused with fried garlic, olive oil, lots of black pepper, and a little bit of parm.
Again, because of its simplicity, nothing gets lost! Then to top it off with Za’atar?
The Za’atar truly rounds everything out in a beautiful pasta bow(tie). The warmth of the coriander, cumin, and a little cinnamon with the tang of the Labne sauce? Immaculate!
In case you were curious, I did pair this with some veg and hummus on the side.
To say I enjoyed it is an understatement.
Especially to find a dish that feels close to home and so fresh at the same time. It’s like reconnecting with an old friend or rediscovering an old song.
New, yet so known.
Is this too dramatic for a simple pasta dish? Maybe!
Do I care? No.
While I don’t expect to be making this 2-3 times a week, I will happily be returning to this recipe over and over again.
Ham, if you ever read this, THANK YOU. Also tell Sohla hi and I’m a big fan. That’s all. K, thanks.
With Love,
Cara