Mascarpone and Tomato Pasta

1. 1

   Boil the fettuccine almost done but still firm.

2. 2

   It will be boiled once more later so you don't want to cook it all the way yet.

3. 3

   Add the bacon and minced garlic to a frying pan with some olive oil and stir-fry.

4. 4

   Add the canned tomatoes and continue to stir-fry.

5. 5

   Mix in the mascarpone cheese and keep cooking.

6. 6

   Taste and adjust the flavor with salt and pepper.

7. 7

   Add a little sugar for a subtly sweet flavor.

8. 8

   Adjust the thickness of the sauce with milk.

9. 9

   Add the partially boiled fettuccine to the sauce and mix together.

10. 10

    Stop the heat once the pasta is done, transfer to a plate, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.