Serves 4 as a main course
This is a great light luncheon dish for a bleak wintry afternoon.
We tasted something similar in Italy and loved the combination
of flavors. Mascarpone is a rich Italian cream cheese that
can be purchased in gourmet markets or Italian delis.
2 egg yolks, at room temperature
6 ounces mascarpone, at room temperature
3/4 cup extra-virgin olive oil
1 1/2 teaspoons coarse salt
1 teaspoon white pepper
2 garlic cloves, minced
1 pound dried fettucine
1 1/2 teaspoons finely chopped fresh thyme
3/4 cup Freshly Toasted Bread Crumbs
In a large mixing bowl or a food processor fitted with the
metal blade beat together the egg yolks and mascarpone. Add
the olive oil in a thin stream, as if making mayonnaise. Mix
in the salt, pepper, and garlic. The mixture will have the
consistency of heavy cream. Transfer to a serving bowl.. Bring
a large pot of salted water to a brisk boil and cook the pasta
until al dente. Drain the pasta, add immediately to the mascarpone
in the serving bowl, and toss gently to coat thoroughly. Taste
and correct the seasonings, if necessary. Sprinkle with thyme
and bread crumbs and serve immediately.
Sprinkle with 2 ounces crumbled Roquefort or pecorino cheese.