Fettuccine with Mascarpone and Parmigiano Reggiano
Indulge in the creamy decadence of Fettuccine with Mascarpone and Parmigiano Reggiano, a simple yet luxurious pasta dish that’s perfect for any occasion. Featuring tender fettuccine swirled in a velvety sauce made from silky mascarpone cheese, nutty freshly grated Parmigiano Reggiano, and a hint of garlic butter, this recipe effortlessly combines rich flavors with comfort food appeal. Finished with a sprinkle of fresh parsley and a touch of black pepper, this dish comes together in just 25 minutes, making it an elegant choice for both weeknight dinners and celebrations. Whether you’re a pasta aficionado or simply crave an easy gourmet experience, this creamy fettuccine recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 400 g Fettuccine pasta
- 200 g Mascarpone cheese
- 100 g Parmigiano Reggiano cheese (freshly grated)
- 25 g Butter
- 2 cloves Garlic (minced)
- 1 to taste Salt
- 1 to taste Black pepper (freshly ground)
- 2 tbsp Parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Reduce the heat to low and stir in the mascarpone cheese. Allow it to melt gently, stirring occasionally to create a smooth sauce.
Add the freshly grated Parmigiano Reggiano to the skillet and stir until fully incorporated. If the sauce is too thick, use a few tablespoons of the reserved pasta water to thin it out to the desired consistency.
Season the sauce with salt and freshly ground black pepper to taste.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly in the sauce. If needed, add more reserved pasta water to help the sauce cling to the noodles.
Serve immediately, garnished with chopped parsley and additional Parmigiano Reggiano, if desired.
Nutrition Facts
Calories |
2882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 4041 mg | 176% | |
| Total Carbohydrate | 302.1 g | 110% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 14.6 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1401 mg | 108% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 271 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.
