Fettuccine with Mascarpone and Basil
Indulge in the creamy comfort of Fettuccine with Mascarpone and Basil, a quick and easy pasta recipe that marries rich, velvety mascarpone cheese with the bold, aromatic essence of fresh basil. Ready in just 25 minutes, this dish features tender fettuccine tossed in a luscious sauce made from melted butter, olive oil, parmesan, and a touch of garlic for depth of flavor. A splash of pasta cooking water ensures the perfect creamy texture, while freshly torn basil leaves add a bright, herbal finish. Perfect for a weeknight dinner or an elegant date night meal, this recipe is a must-try for lovers of simple yet indulgent Italian-inspired cuisine. Serve it warm, garnished with parmesan and extra basil leaves for a truly irresistible presentation. Keywords: creamy fettuccine recipe, easy pasta dinner, mascarpone pasta with basil.
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Recipe Information
Ingredients
- 400 grams fettuccine pasta
- 250 grams mascarpone cheese
- 20 grams fresh basil leaves
- 50 grams parmesan cheese, grated
- 2 cloves garlic, minced
- 20 grams unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 120 milliliters pasta cooking water
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions until al dente. Reserve 120 milliliters of the pasta cooking water, then drain the pasta and set it aside.
While the pasta cooks, melt the butter and olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
Reduce the heat to low and whisk in the mascarpone cheese until it forms a smooth, creamy sauce. Add the reserved pasta cooking water, a little at a time, to thin the sauce to your desired consistency.
Stir in the grated parmesan cheese, salt, and freshly ground black pepper. Mix until the cheese is fully incorporated and the sauce is smooth.
Add the cooked fettuccine to the skillet, tossing gently to coat the pasta evenly with the sauce.
Tear the fresh basil leaves into smaller pieces and stir them into the pasta just before serving, reserving a few leaves for garnish.
Serve the fettuccine hot, garnished with the remaining basil leaves and an extra sprinkle of grated parmesan if desired.
Nutrition Facts
Calories |
2998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.6 g | 206% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 3251 mg | 141% | |
| Total Carbohydrate | 306.3 g | 111% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 14.4 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 961 mg | 74% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 304 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
