Fettucine ai Due Formaggi

Preparation info
    • Difficulty


Appears in

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.


  • 500 g mascarpone cheese
  • 110 g Parmesan cheese, grated
  • 220


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