Cook the pasta. Bring about 4 liters (1 gallon) of water to a boil in a large pot. Once boiling, add a generous pinch of salt, then cook the pasta according to the package instructions until al dente.
Cook the beef and shallots. While the pasta is cooking, finely slice the shallots. Heat a drizzle of olive oil in a large skillet over medium heat and sauté the shallots for a few minutes, until softened and translucent.
Brown the ground beef. Add the ground beef to the skillet and cook for about 5 minutes, breaking it up with a wooden spoon and stirring occasionally, until nicely browned.
Make it creamy. Add the Boursin to the skillet and let it melt into the beef. Stir well until everything is combined and you have a smooth, creamy sauce.
Combine everything. Drain the pasta, then add it directly to the skillet with the creamy ground beef and Boursin sauce. Toss well to coat the pasta evenly with the sauce.
Serve. Serve immediately while it's hot and creamy. Dig in and enjoy!
