FETTUCCINE WITH MASCARPONE AND PARMIGIANO-REGGIANO
Make and share this Fettuccine With Mascarpone and Parmigiano-Reggiano recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 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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Sasha Faith
[email protected]Easy weeknight meal that's sure to please the whole family.
DM Feroz
[email protected]The sauce was a bit too thick for my taste, but the flavors were spot on. I'll definitely try this recipe again with a few modifications.
maudhoon
[email protected]Meh. I've had better.
Md soltan Hasan
[email protected]This fettuccine dish was an absolute delight! The combination of mascarpone and Parmigiano-Reggiano created a rich and creamy sauce that perfectly coated the al dente pasta. I added some sautéed mushrooms and shrimp for extra flavor and texture, and