Summer Spaghetti with Camoscio d'Oro Cheese
Summer Spaghetti with Camoscio d'Oro Cheese

Summer Spaghetti with Camoscio d'Oro Cheese

This is a delightful, fresh tasting and unusual pasta dish, particularly delicious in the summer with freshly picked vegetables.

Camoscio d'Oro cheese is a soft cheese made in Ossago Lodigiano, in the region of Lombardy in the north of Italy. It is made by the Italian branch of a French cheese company and is a slightly harder version of, but very similar to, the French cheese Brie. If you are unable to find Camoscio d'Oro, then Brie will be a perfect substitute, you may just need slightly less stirring time in stage 10 of the recipe.


This recipe serves 2 as a main meal

  • 175g spaghetti
  • 3 tablespoons olive oil
  • 1 garlic clove
  • 250g courgettes
  • 350g firm, ripe tomatoes
  • Finely grated zest of one small, unwaxed lemon
  • Juice of one small lemon
  • 140g Camoscio d'Oro (or Brie) cheese
  • Freshly ground black pepper


  1. Wash, top and tail the courgettes and cut in half lengthways. Then slice each half into thin slices (half moon shaped). Set aside.
  2. Wash the tomatoes, slice in half and remove the woody bits from the centre. Chop into small pieces. Set aside.
  3. Add the oil to a large, deep sided frying pan and place over a medium heat. Add the whole garlic clove. Cook slowly, turning the garlic regularly, until it is a golden brown colour all over. Make sure that it doesn't burn.
  4. Bring a large saucepan of water to the boil, add the spaghetti and cook according to the instructions on the packet.
  5. Remove the browned garlic from the oil and add the courgettes. Cook for around 5 minutes until they are soft and slightly browned.
  6. Add the chopped tomatoes and lemon zest. Cook, stirring gently until the tomatoes are just beginning to soften.
  7. Strain the spaghetti, retaining a good few spoonfuls of the cooking water.
  8. Cut the cheese into small cubes.
  9. Turn the heat down to low and add the cheese to the frying pan along with freshly ground pepper, to taste. Stir gently until the cheese just begins to melt.
  10. Add the lemon juice and stir. The cheese should now be melting and beginning to turn runny. Add enough of the cooking water (2 ladles is normally about right) so that you have a thick, but not stiff, mixture and the vegetables are still in pieces but the cheese is almost melted.
  11. Turn off the heat and add the cooked spaghetti. Toss well until all the pasta is covered in the sauce. Divide between two heated pasta bowls and serve immediately.

This is delicious with a simple green salad dressed with good extra virgin olive oil and salt.