Fettucinni with Mascarpone & Olive Oil

Yield: 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.

Reproduced by permission from Warner Books.
Mark Peel & Nancy Silverton at Home: Two Chefs Cook for Family and Friends
© 1994 by Mark Peel & Nancy Silverton. All rights reserved