A delicious pasta coated in a flavorful and creamy Mascarpone Sauce. This is an easy recipe that comes together in about 15 minutes! NOTE ON SERVING SIZES: Pasta can be deceiving, what might feed 4 at one persons house may only feed 2 at your house!? This recipe feeds 4, but I recommend serving a salad and bread on the side. If you have a really hungry bunch I recommend doubling the recipe.
Boil salted water and cook your pasta per package instructions.Pro Tip: place a measuring cup in your strainer/colander so you don't forget to reserve some of the pasta water.
Meanwhile, in a large skillet over medium heat add the white wine, garlic, and lemon zest. Let it simmer for about 2-3 minutes. Pro Tip: if you prefer to not use wine you can sub chicken broth.
Add in the mascarpone cheese and stir while it melts into the wine.
Remove the pan from the heat and sprinkle in the parmesan cheese, salt, and pepper. Stir so the cheese melts into the sauce.
Toss with freshly cooked pasta. Taste for seasoning- salt and pepper.Add a little reserved starchy pasta cooking water to thin the sauce as desired. It helps the sauce coat the pasta!
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Notes
RECIPE PRO TIPS:
When you are getting everything ready, place a measuring cup in the bottom of the pasta strainer, this way you won't forget to reserve some of the starchy water.
Use mascarpone cheese, not cream cheese! They are not the same thing.
Purchase a small, two to three serving box of white wine. Freeze the rest and use it in cooking.
Use fresh grated parmesan, it melts creamier than the pre-shredded.
Use the starchy pasta water to thin your mascarpone sauce.