Quick ... simple ... delicious.
1 lb spaghetti
4 (or more) oz. chèvre
freshly-grated pecorino or parmigiano
freshly-ground black pepper
1 bay leaf
extra-virgin olive oil
While the spaghetti is boiling, put a bowl over the pan. Put all the other ingredients in the bowl. When the spaghetti are done, don't strain them. Remove them with tongs and transfer them to the bowl. Doing so, a little of the cooking water will travel with the spaghetti and enter the bowl. If it's still too dry, you can add ½ C cooking water to the bowl. Mix well and buon appetito!
http://matematicaecucina.blogspot.com ), offers an excellent recipe for pasta with gorgonzola and walnuts: http://matematicaecucina.blogspot.com/2013/05/farfalle-con-gorgonzola-e-pesto-di-noci.html.
If by chance you happen to have smoked paprika, a few shakes of that would be divine. The smoked flavor pairs with the chèvre in a wonderful way.
Perhaps it's obvious that you can substitute ricotta for the chèvre. In fact, with supermarket ricotta, one always needs good methods for gently heating it. This is one.