Fettucchini w/ Mascopone cheese

Posted: February 25, 2013 in Dinner

Serves: 4 – 6fettuccine_alfredo_meal420

Prep Time: 20 mins

Cook Time: 25 mins

INGREDIENTS:
• 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
DIRECTIONS:
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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s