Wednesday, August 17, 2005

Fettuccine with Mascarpone and Sage-Walnut Brown Butter

Fettucine with Mascarpone

Source: A Year in a Vegetarian Kitchen by Jack Bishop

1/2 cup mascarpone cheese
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
3/4 pound dried egg fettuccine or tagliatelle
4 tablespoons (1/2 stick) unsalted butter
1/2 cup chopped walnuts
1 tablespoon minced fresh sage leaves

1. Combine the mascarpone, Parmesan, 1/2 teaspoon salt, and the pepper in a small bowl and beat with a spoon until smooth. Set the mascarpone mixture aside on the counter so it can come to room temperature.

2. Bring 4 quarts water to a boil in a large pot for cooking the pasta. Add 1 tablespoon salt and the past and cook until al dente.

3. As soon as the pasta goes into the pot, melt the butter in a large skillet over medium heat. When the foaming subsides, add the nuts and cook until the nuts are very fragrant and the butter is golden brown, 2 to 3 minutes. Add the sage and 1/2 teaspoon salt and remove the pan from the heat.

4. Reserve 1/2 cup of the cooking water and drain the pasta. Add the pasta and 1/4 cup of the cooking water to the pan with the nuts and toss over low heat until combined, adding more water as necessary to moisten the pasta. Divide the pasta among individual bowls, top with a dollop of the mascarpone mixture, and serve immediately. (I mixed the mascarpone mixture in with the rest of the pasta mixture.)

I talked about this recipe HERE.

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