Fettuccine with Marscapone and Parmesan


2 large eggs
2 tbs Marscapone cheese
1/2 tsp kosher salt plus extra for the pasta water
1 tsp fresh cracked black pepper
1/2 cup Parmesan cheese, plus extra for garnish
1/2 lb of fettuccine noodles
  • Bring 6 quarts of water to a boil. Add 3 tbs of kosher salt.
  • While the water is coming to a boil, whisk the eggs, Marscapone, 1/2 tsp salt, pepper and Parmesan in a heat proof mixing bowl. Set aside.
  • Drop the fettuccine into the pot of boiling water and cook at a full rolling boil, stirring frequently, until al dente, about 5 to 7 minutes.
  • While pasta is cooking, rest the mixing bowl above the boiling water to warm the mixture.
  • Stir frequently to prevent the eggs from curdling.
  • When fettuccine is al dente, drain and toss the pasta into the Marscapone mixture.
  • Sprinkle with additional cheese, toss well and serve.




20 min


5 min


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