Fettuccine with Mascarpone and Egg

1. 1

   Fill a stockpot with 6 quarts of water, cover, and bring to a boil.

2. 2

   In a medium stainless steel bowl, beat the eggs with the mascarpone, 1/2 cup Parmigiano, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. 3

   Set aside.

4. 4

   Add 3 1/2 tablespoons salt to the boiling water and add the fettuccine.

5. 5

   Cover partially just until the water returns to a boil, then uncover, stir the pasta, and cook until al dente.

6. 6

   While the fettuccine is cooking, carefully hold the metal bowl just slightly over the boiling water to warm the egg and cheese mixture, stirring occasionally.

7. 7

   When the fettuccine is cooked, drain and add it to the bowl; toss well.

8. 8

   Serve immediately, passing the extra Parmigiano at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.