Fettucchini w/ Mascopone cheese

Posted: February 25, 2013 in Dinner

Serves: 4 – 6fettuccine_alfredo_meal420

Prep Time: 20 mins

Cook Time: 25 mins

• 1 Cup mascarpone cheese at room temperature
• Zest & Juice of one lemon
• 1 teaspoon cracked black pepper
• 1 1/2 Tablespoons Olive Oil
• 2 cloves garlic, peeled & minced (or 1 tsp. jarred minced garlic)
• season-all salt, black pepper and red pepper flakes (just a pinch, or more depending on how hot you like it)
• 1 box of fettuccine
1. Combine the zest, lemon juice, mascarpone, and pepper in a bowl, and whisk to combine.
2. Bring a pasta pot of salted water to boil.
3. While waiting on the water, heat the oil in a skillet.
4. Add the garlic and cook another minute or two.
5. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it.
6. Drain, reserving about 1/2 cup of the pasta water.
7. Return the pasta to the pot, and set over medium heat.
8. Stir in the mascarpone and lemon mixture.  Add the satated garlic.
9. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together and everything is piping hot, adding a little additional pasta water if needed.
Serve immediately, topped with grated cheese or sautéed breadcrumbs.


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