Fettuccine With Mascarpone And Parmigiano-Reggiano

1. 1

   Bring a big pot of water to a boil.

2. 2

   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.

3. 3

   Add a generous amount of salt to the boiling water; add in fettuccine; cook at a full boil, stirring frequently, until al dente.

4. 4

   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.

5. 5

   When the fettuccine is al dente, drain it and toss the pasta into the mascarpone mixture.

6. 6

   Fold in the Parmigiano-Reggiano; toss, and serve immediately.

7. 7

   Pass extra cheese and pepper at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.