Tuesday, March 06, 2007

Dinner in 6 minutes

Dinner doesn't get any easier than this. I came across this recipe and I found it so odd that I had to try. The sauce is quite unusual, made of eggs, cheese, and mascarpone cheese. I had some mascarpone left from another recipe and was so intrigued about it I couldn't wait to try. The result was beautiful. I made it from start to finish in 6 minutes. The recipe is from the cookbook "On top of Spaghetti" written by the renowned chef-owners of Providence, Rhode Island's legendary restaurant Al Forno, this book is delightful. They have been is business for 25 years, I figured they knew a thing or two about pasta sauces.

Fettuccine with Mascarpone and Parmigiano-Reggiano (from "On Top of Spaghetti" by George Germon and Johanne Killeen)

Serves 6 to 8 as a first course or 4 to 6 as a main course

4 large eggs
6 tablespoons mascarpone
1 teaspoon sea salt
Freshly ground black pepper
1 pound dried fettuccine, packaged in nests
1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Bring a large pot of water to a boil.

Whisk eggs, mascarpone, salt, and pepper in a heatproof mixing bowl that is large enough to sit on top of your pasta pot. Set aside.

Add a generous amount of salt to the boiling water, and return to a boil. Add the fettuccine, and cook, stirring frequently, according to package directions. While the pasta is cooking, rest the mixing bowl above the boiling water to warm the mixture, stirring frequently, to prevent the eggs from curdling. When the fettuccine is al dente, drain it and toss the pasta into the mascarpone mixture. Fold in the Parmigiano-Reggiano, toss, and serve immediately with additional cheese and pepper.


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