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Fettuccine With Mascarpone and Parmigiano-Reggiano Recipe

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This recipe for Fettuccine With Mascarpone and Parmigiano-Reggiano is from Great Recipe Heist of 2009: Courtesy of Kyle and Sarah, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large eggs
6 tbsp. mascarpone
1 tps. seasalt
24 turns of pepper mill
1 lb. fettuccine
1 c. freshly grated Parmigiano-Reggiano, plus extra to pass at the table
Directions:
Directions:
Bring large pot of water to boil. Whisk eggs, mascarpone, salt and pepper in a heatproof mixing bowl that is large enough to sit on top of your pasta pot. Set aside. Add generous amount of salt to the boiling water, drop in the fettuccine, and cook at a full rolling boil, stirring frequently until al dente. While pasta is cooking, rest the mixing bowl above the boiling water to warm the mixture, stirring frequently to avoid curdling the eggs. When pasta is al dente, drain and toss with mascarpone mixture. Fold in the Parmigiano-Reggiano, toss and serve immediately with extra cheese and pepper mill.

 

 

 

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