Pasta with Creamy Mascarpone Cheese Sauce Recipe

5 from 38 votes

Pasta with Creamy Mascarpone Cheese Sauce Recipe

This fabulous creamy mascarpone pasta recipe comes from Lombardy in Northern Italy, Traditionally made with maltagliati pasta, this is one of the easiest pasta recipes to make. The sauce has just 4 main ingredients and doesn't need cooking. Of course, you can use other pasta types instead.

Prep Time15

Cook Time10

Course: Dinner, lunch, Main Course, starter

Cuisine: Italian, Lombardy, Mediterranean, Northern Italy

Keyword: maltagliati, mascarpone pasta

Servings:

Calories: 532kcal

Author: Jacqui

Ingredients

10.5 ounces maltagliati pasta fresh or dried
5.3 ounces mascarpone
2 egg yolks
½ teaspoon grated nutmeg
2 ounces Grana Padano grated
salt for pasta and to taste
freshly ground black pepper. to taste

US Customary - Metric

Instructions

Prepare the maltagliati pasta

If using fresh homemade or store bought pasta sheets, lay them on a flour dusted work surface and then cut them into rhomboids, large squares or triangles. Try to make your pasta pieces more or less the same size for even cooking. Use a sharp knife and place the ready maltagliati on a dry surface until ready to cook.

Make the mascarpone sauce

Separate the egg yolks, put them into a bowl with mascarpone cheese, mix carefully with a whisk, immersion blender or even a fork. Then add the nutmeg and ⅓ of the grana and mix one more time. Add salt and pepper to taste.

Cook the pasta, finish and serve.

Bring a pot of water to a boil, add salt and bring to a boil again. Cook the pasta in the boiling water for a few minutes. Dried pasta will take much longer than fresh. Fresh pasta will only take 2-3 minutes. But test taste before draining.
Drain the pasta, add it to the sauce and mix everything together carefully with a further sprinkling of Grana Padano cheese.
Serve immediately with the remaining grated cheese in a small bowl to be added as required.

Notes

Mascarpone is a vegetarian cream cheese, so this recipe is vegetarian if you use a vegetarian parmesan instead of grana, which is made with animal rennet.

If you don't have fresh or dried pasta sheets you can use dried maltagliati or shore pasta tubes like penne. Cooking times will be longer with dried pasta.

For ways to store and use leftovers see main content above.

Nutrition