Fettuccine With Mascarpone and Parmigiano-Reggiano

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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a big pot of water to a boil.
  • Meanwhile, whisk the eggs, mascarpone, salt, and pepper in a heatproof mixing bowl that is large enough to sit on top of your pasta pot; set aside.
  • Add a generous amount of salt to the boiling water; add in fettuccine; cook at a full boil, stirring frequently, until al dente.
  • While the pasta is cooking, rest the mixing bowl above the boiling water to warm the mixture, stirring frequently, to prevent the eggs from curdling.
  • When the fettuccine is al dente, drain it and toss the pasta into the mascarpone mixture.
  • Fold in the Parmigiano-Reggiano; toss, and serve immediately.
  • Pass extra cheese and pepper at the table.
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