"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Fettuccine Alfredo with Mascarpone Cream Recipe

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This recipe for Fettuccine Alfredo with Mascarpone Cream, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deanne

Category:
Category:

Ingredients:  
Ingredients:  
2 slices bacon, cut into 1/4-inch pieces
2 tbsp. butter
2 tbsp. olive oil
2/3 cup whipping cream
1/2 cup chicken broth
1/2 cup mascarpone cheese
3/4 lb. fresh fettuccine
1/3 cup grated Parmesan cheese
1 tsp. freshly ground pepper
1 tbsp. fresh parsley, chopped (optional)

Directions:
Directions:
Heat salted water in a large stock pot. Meanwhile, in another large stock pot, cook bacon, stirring often, until brown and crisp, about 5 minutes. Pour off excess fat; add butter and olive oil. When partially melted, add cream and chicken broth; heat to a boil. Spoon in the mascarpone cheese and whisk until the sauce is warm and creamy, about 1 minute. Cover to keep warm; set aside. Add the pasta to the boiling water, cooking until al dente. Drain the pasta, saving 1/4 cup of the pasta water. Add the pasta to the sauce. Stir in the Parmesan cheese, pepper and parsley. Toss well, adding the pasta water a little at a time, to help pasta and sauce blend together. Transfer the pasta onto a platter and garnish with extra parsley

Personal Notes:
Personal Notes:
I found this recipe in the newspaper many years ago. It was created by Wolfgang Puck to serve at his restaurant...now do I believe that he would give out his sacred Fettuccine "Wolfredo" recipe...hmm, I wish! But I have made this recipe many times and it really is amazing. When people ask me what is in the sauce, they can't believe it is mascarpone cheese. Give it a try, I know you will love it!

 

 

 

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