Mascarpone Alfredo

Too good to sum up in one sentence.

Prep Time: 0 min

Cook Time: 15ish min

Yield: 4-6 servings

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Ingredients

1 lb of pasta (I used fettuccine, but whatever works)
8 oz mascarpone cheese
1/2 cup heavy cream
1/4 cup parmesan
2 tbsp butter
3 cloves of garlic, minced
salt and pepper to taste

Instructions

1. Cook the pasta according to the package, making sure to reserve 2 cups of pasta water.

2. Let’s get into the good stuff. In a large pot, melt the butter over medium/low heat. Once the butter is melted, add garlic and cook for a couple minutes until fragrant.

3. Add heavy cream and mascarpone and stir until mascarpone is melted, and the sauce starts to thicken.

4. Add the parm and stir until the cheese has melted into the sauce. Taste and add salt as needed.

5. If the sauce gets too thick, add a bit of pasta water at a time to thin it out. The consistency you’re looking for is smooth, creamy, and a bit thicker than heavy cream.

6. Taste and add salt and pepper as needed.

7. Add the pasta to the sauce. Stir gently to combine until each noodle is covered in sauce. We don’t want anyone feeling left out.

8. Use tongs to twist the pasta into bowls. Garnish with some fresh cracked pepper and extra parm.

9. If for some wild reason you don’t eat all of this in one sitting, it can easily be reheated on the stove. Just put it in a pot, add a couple tbsp of water, and heat through. The water will help bring the sauce back to a silky consistency.