Lemon Mascarpone Fettuccine
Mascarpone cheese and lemon are the perfect match in this 20-minute pasta dish. While the pasta is boiling, you can make the creamy lemon sauce and then bring it all together. So simple and easy.
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Servings: 2 servings
Ingredients
- 6 ounces fettuccine
- 1/3 cup heavy cream
- 1 teaspoon lemon zest
- Juice of 1 lemon
- 8 ounces mascarpone cheese
- 2 large basil leaves thinly sliced
Instructions
- Boil the pasta according to package instructions. Reserve 1/4 cup of the pasta water before draining the pasta.
- Warm the heavy cream, lemon zest, and juice in a large pan over medium-high heat. Once it's steaming hot, add the mascarpone cheese. I like to add it by the spoonful so it melts faster. Stir the cheese into the hot cream until the sauce is smooth.
- Add the basil and cooked pasta to the sauce. Use tongs to toss the pasta so it's evenly coated in the sauce. If the sauce needs thinning, add a splash or two of the reserved pasta water.
Notes
The pasta is best when it's made. Once the sauce is cooled it will thicken and lose it's creamy texture. If there are leftovers, you can refrigerate them but add a splash or two of cream when you warm them up. It will help loosen the sauce.
It's easy to put your own spin on this recipe - add a protein like chicken or shrimp or add a veggie like spinach, asparagus, mushrooms, or broccoli. If you go this route, cook the meat or veggies first and then add them after you've made the sauce.
Nutrition Estimate
Calories: 885kcal | Carbohydrates: 67.9g | Protein: 19.8g | Fat: 60.6g | Saturated Fat: 32.8g | Polyunsaturated Fat: 2.8g | Trans Fat: 0.2g | Cholesterol: 166.6mg | Sodium: 74.8mg | Fiber: 2.9g | Sugar: 3.5g
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