Best 7 Fettuccine With Mascarpone And Basil Recipes

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Fettuccine with mascarpone and basil is a classic Italian dish that embodies simplicity and elegance. The creamy mascarpone and the aromatic basil complement the soft texture of fettuccine pasta, resulting in a harmonious and flavorful dish. Whether you're looking to impress your guests with a gourmet meal or simply seeking a comforting weeknight dinner, this recipe offers a delightful combination of flavors and textures that will surely satisfy your taste buds.

Here are our top 7 tried and tested recipes!

A FAREWELL TO BASIL FETTUCCINE



A Farewell to Basil Fettuccine image

I made this while watching 'A Farewell to Arms' on TV and realized the title suited the intent of the pasta, which was to celebrate the last gleanings from my rather prolific basil patch. If you feel the need to serve this with a sauce, consider a butter garlic sauce or a white wine sauce with chicken. Whatever you choose to accompany this with, enjoy it!

Provided by GYPSY-WITCH

Categories     World Cuisine Recipes     European     Italian

Yield 2

Number Of Ingredients 6

¾ cup chopped fresh basil
1 ½ cups all-purpose flour
1 egg
1 teaspoon olive oil
2 tablespoons water
2 ½ tablespoons all-purpose flour

Steps:

  • Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
  • Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
  • Allow pasta to dry for one hour prior to cooking.
  • Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 79.6 g, Cholesterol 93 mg, Fat 6 g, Fiber 3 g, Protein 14.3 g, SaturatedFat 1.3 g, Sodium 38.2 mg, Sugar 0.5 g

FETTUCCINE WITH MASCARPONE AND PARMIGIANO-REGGIANO



Fettuccine with Mascarpone and Parmigiano-Reggiano image

Provided by Food Network

Number Of Ingredients 6

2 large eggs
3 tablespoons mascarpone cheese
1/2 teaspoon kosher salt, plus extra for the pasta water
12 to 18 turns of the peppermill
1/2 cup Parmigiano-Reggiano cheese, plus a bit extra for garnish
8 ounces imported dried fettuccine

Steps:

  • Bring 6 quarts of water to a boil in a large pot. Whisk the eggs, mascarpone, salt, pepper and 1/2 cup cheese in a heatproof mixing bowl. Set aside. Add 3 1/2 tablespoons kosher salt to the boiling water, drop in the fettucine and cook at a full rolling boil, stirring frequently, until al dente, 5 to 7 minutes. While the pasta is cooking, place the bowl, full of the mascarpone mixture, over a pot of boiling water to heat through. Once the pasta is cooked add to the sauce and toss, until the noodles are well coated with sauce. Plate in a bowl and garnish with a bit of fresh cheese.

FETTUCCINE WITH MASCARPONE, TOASTED WALNUTS, AND BASIL



Fettuccine With Mascarpone, Toasted Walnuts, and Basil image

Make and share this Fettuccine With Mascarpone, Toasted Walnuts, and Basil recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup chopped walnuts
3 tablespoons unsalted butter
2 tablespoons chopped fresh basil or 2 tablespoons parsley
1/2 cup mascarpone cheese
salt
fresh ground black pepper
1 lb fettuccine

Steps:

  • Bring 4 quarts water to a boil in a large pot for cooking the pasta.
  • Place the walnuts in a medium skillet over medium heat; toast, shaking the pan occasionally to turn the nuts, until fragrant, about 5 minutes; transfer to a plate.
  • Melt the butter in the skillet; add the nuts and basil and cook just until heated through.
  • Place the mascarpone in a bowl large enough to hold the fettuccine when cooked.
  • Stir in the walnut mixture and add salt and pepper to taste.
  • When the water come to a boil, add salt to taste and the fettuccine.
  • Cook until al dente and then drain, reserving 1/4 cup of the cooking liquid.
  • Toss the fettuccine, still dripping with cooking water, with the walnut sauce and mix well.
  • Add as much reserved cooking liquid as needed to thin the sauce.
  • Divide among individual bowls and serve immediately.

Nutrition Facts : Calories 610.1, Fat 23.2, SaturatedFat 7.7, Cholesterol 118.7, Sodium 25.5, Carbohydrate 83.3, Fiber 4.8, Sugar 2.5, Protein 18.5

FETTUCCINE WITH MASCARPONE AND BASIL



Fettuccine With Mascarpone and Basil image

Is your garden producing more basil than you know what to do with? Here's the simplest sauce ever to make good use of some of it. Nothing easier, and it's delicious.

Provided by evelynathens

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb fresh fettuccine
3/4 cup heavy cream, room temperature
1/2 cup mascarpone cheese, room temperature
1/2 cup freshly grated parmesan cheese
2/3 cup packed fresh basil leaf, washed well, spun dry, and sliced thin
1/4 teaspoon freshly grated nutmeg

Steps:

  • Boil pasta in plenty of boiling, salted water until al dente.
  • While it is boiling, rinse a heatproof serving bowl under hot water to warm it and dry bowl.
  • In warm bowl, whisk together cream, cheeses, basil, nutmeg, pepper and salt to taste.
  • Drain cooked pasta and add to bowl with the sauce.
  • Toss well.
  • Serve immediately.

Nutrition Facts : Calories 538.2, Fat 22.8, SaturatedFat 12.8, Cholesterol 155.2, Sodium 238, Carbohydrate 64.4, Fiber 0.3, Sugar 0.2, Protein 18.8

BASIL FETTUCCINE



Basil Fettuccine image

This pasta is coated with a thick Alfredo sauce I make from plain yogurt. This keeps the sauce lower in fat than purchased varieties. Plus, you can easily double the recipe and serve it as a stand-alone supper rather than a side dish. -Elissa Armbruster, Medford, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

8 ounces uncooked fettuccine
1 cup fat-free plain yogurt
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon white pepper
2 garlic cloves, minced
1 tablespoon olive oil

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large bowl, combine the yogurt, Parmesan cheese, basil, salt and pepper; set aside. , In a small nonstick skillet, saute garlic in oil for 1 minute or until tender. Drain fettuccine; transfer to a large bowl. Add garlic and oil; toss to coat. Add the yogurt mixture; toss until well coated. Serve immediately.

Nutrition Facts :

TOMATO BASIL FETTUCCINE



Tomato Basil Fettuccine image

"The first time I tried this creamy pasta dish, my husband gave it a 'gold star' rating," notes Martha Hightower from Greenville, North Carolina. "I sometimes add chopped cooked chicken."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked fettuccine
1/4 cup chopped onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 teaspoon salt
1/3 cup fat-free evaporated milk
1/4 cup chopped fresh basil
2 tablespoons grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. , Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.

Nutrition Facts : Calories 236 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 507mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

FETTUCCINE WITH RICOTTA, TOMATOES AND BASIL



Fettuccine with Ricotta, Tomatoes and Basil image

An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 3

Number Of Ingredients 6

1 package (9 ounces) refrigerated fettuccine
3 tablespoons butter or margarine, melted
3/4 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large tomato, chopped (1 cup)
2 tablespoons coarsely chopped fresh basil leaves

Steps:

  • Cook and drain fettuccine as directed on package. Return to saucepan.
  • Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
  • Top fettuccine with tomato, basil and remaining Parmesan cheese.

Nutrition Facts : Calories 510, Carbohydrate 51 g, Cholesterol 60 mg, Fat 3, Fiber 3 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 1/2 g

Tips:

  • For a richer flavor, use full-fat mascarpone cheese.
  • If you don't have heavy cream, you can use milk instead. However, the sauce will be thinner.
  • Add a pinch of nutmeg to the sauce for a warm, nutty flavor.
  • If you don't have white wine, you can use chicken broth instead.
  • Be careful not to overcook the fettuccine. It should be cooked al dente, which means it should be tender but still have a slight bite to it.
  • Garnish the dish with fresh basil for a pop of color and flavor.

Conclusion:

Fettuccine with mascarpone and basil is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The creamy mascarpone sauce is rich and flavorful, and the basil adds a fresh, herbaceous note. This dish is sure to please everyone at the table.

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