Fettuccine With Mascarpone And Parmigiano-reggiano

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 large eggs
• 6 tablespoons mascarpone
• 1 teaspoon sea salt
• fresh ground black pepper (about 24 turns of the pepper mill)
• 1 lb dried fettuccine
• 1 cup freshly grated parmigiano-reggiano cheese, plus extra to pass at the table

Recipe

• 1 bring a big pot of water to a boil.
• 2 meanwhile, whisk the eggs, mascarpone, salt, and pepper in a heatproof mixing bowl that is large enough to sit on top of your pasta pot; set aside.
• 3 add a generous amount of salt to the boiling water; add in fettuccine; cook at a full boil, stirring frequently, until al dente.
• 4 while the pasta is cooking, rest the mixing bowl above the boiling water to warm the mixture, stirring frequently, to prevent the eggs from curdling.
• 5 when the fettuccine is al dente, drain it and toss the pasta into the mascarpone mixture.
• 6 fold in the parmigiano-reggiano; toss, and serve immediately.
• 7 pass extra cheese and pepper at the table.