Recipe courtesy of George Germon and Johanne Killeen

Fettuccine with Mascarpone and Parmigiano-Reggiano

  • Level: Easy
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2 large eggs

3 tablespoons mascarpone cheese

1/2 teaspoon kosher salt, plus extra for the pasta water

12 to 18 turns of the peppermill

1/2 cup Parmigiano-Reggiano cheese, plus a bit extra for garnish

8 ounces imported dried fettuccine


  1. Bring 6 quarts of water to a boil in a large pot. Whisk the eggs, mascarpone, salt, pepper and 1/2 cup cheese in a heatproof mixing bowl. Set aside. Add 3 1/2 tablespoons kosher salt to the boiling water, drop in the fettucine and cook at a full rolling boil, stirring frequently, until al dente, 5 to 7 minutes. While the pasta is cooking, place the bowl, full of the mascarpone mixture, over a pot of boiling water to heat through. Once the pasta is cooked add to the sauce and toss, until the noodles are well coated with sauce. Plate in a bowl and garnish with a bit of fresh cheese.
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