Fettucine ai Due Formaggi

Name: Fettucine ai Due Formaggi
Ingredients: salt and freshly ground black pepper; 8 portions of thin white pasta noodles (fettucine, linguini, etc.- allow 70-80 g per person as a starter); 110 g Parmesan cheese, grated; 15 g chives, finely chopped; 500 g mascarpone cheese; 220 ml double cream

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

This is a sophisticated dish of pasta with cheese sauce. It can also be made with macaroni or rigatoni, and the sauce also goes well with vegetables.

Ingredients

500 g mascarpone cheese
110 g Parmesan cheese, grated
220

Vegetarian
Pasta

Method

Melt the mascarpone in a thick-bottomed pan with the Parmesan and bring to the boil. Add the double cream and season with salt and pepper. Simmer for a couple of minutes. Pour the sauce into a blender and process. Cook the pasta in boiling, salted water until it is al dente and drain. Reheat the sauce and mix it with the pasta. Stir in the chopped chives, check the seasoning and serve immediate