Get Hams recipe: https://nyti.ms/3ThU8TrHam El-Waylly is in the studio making his recipe for Zaatar and Labneh Spaghetti! Creamy labneh, a Middle Eastern yogurt, produces a pasta dish with the texture of an alfredo, but with a bright tang that brings levity. Labneh provides a rich, luscious texture, but strained yogurts, like Greek yogurt or skyr, work well as substitutes. Be sure to add the dairy at the end, and dont let it come to a boil while you stir. Boiling will cause the yogurt to break, leaving you with a sauce that isnt creamy or rich. If the pasta sauce tightens up and breaks from sitting for too long, pour in some reserved pasta water and stir vigorously over medium-low heat until the sauce comes back together, lusciously smooth, saucy and glossy.------------------------------------------VISIT NYT COOKING: https://cooking.nytimes.com/SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food thats fit to eat (yes, its an official New York Times production).