Tagliolini Con Mascarpone

READY IN: 25mins
Recipe by Satyne

Taken from here = http://italianfood.about.com/od/pastabasics/ig/The-Pasta-Shapes-Gallery/Taglierini-are-the-finest.htm Cooking times are estimates at this point

Top Review by Annacia

This recipe was a most pleasant surprise. It sounded like it would be tasty but the flavor and smooth texture was beyond what I had expected. Thats especially true when you consider the extreme ease of preparation and the short time it takes (although 10 mins was a bit optimistic it took me about 25 but I like pasta well cooked). I cooked some shrimp separately and added them to the finished pasta that was a marvelous pairing. Made for PAC, Spring 2012

Ingredients Nutrition

  • 250 g tagliolini
  • 125 g mascarpone cheese (which is a delicate cream cheese with a velvety texture and a fresh cream taste)
  • 1 egg yolk, from a farm-fresh organically produced egg
  • grated parmigiano
  • salt and white pepper
  • 1 grating nutmeg (optional)


  1. While the pasta water's heating, beat the mascarpone with the yolk until the mixture becomes a smooth cream.
  2. Season it with salt, pepper, and, if you want, one grating of freshly ground nutmeg (don't overdo it).
  3. Salt the pasta water, cook the pasta, drain it, stir the sauce into it, and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a