Lemon Mascarpone Pasta
A creamy Lemon Mascarpone Pasta that's a delightful tribute to lemon zest.
Equipment
- Large skillet
- chef's knife
- microplane
Ingredients
- ⅔ cup shredded parmesan plus more for serving
- 1 lemon zest plus juice
- 1 pound spaghetti or pasta of choice, or homemade pasta
- 1 tablespoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon black pepper
- 4 tablespoons unsalted butter
- 1 cup pasta water adjust with more if needed; if watery add parmesan, if too thick, add pasta water
- 2 tablespoons mascarpone
Instructions
- Boil a pot of water for your pasta. When boiling, add kosher salt and pasta, and cook until al dente, according to the package instructions on your pasta.
- While your pasta is boiling, heat a skillet with olive oil. Bloom your pepper and add in your butter to melt. Next, on low, you're going to add in your cheese mixture and melt throughout, adding pasta water as needed to create your sauce.
- Toss in your al dente pasta, and finish cooking with the sauce and adjusting with pasta water and more parmesan of your choice. Finish with mascarpone and toss until everything is creamy and melted together. Turn off the heat and finish off with fresh lemon juice.
- Serve with pepper, more parmesan, lemon zest and juice.
Nutrition
Serving: 1servingCalories: 590kcalCarbohydrates: 86gProtein: 16gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 38mgSodium: 16mgPotassium: 276mgFiber: 4gSugar: 3gVitamin A: 463IUCalcium: 46mgIron: 2mg
Tried this recipe?Let us know how it was!