Categories: Eggs, Italian, Main Dish, Pasta
Ingredients
- 4 large eggs
- 6 tablespoons mascarpone
- 1 teaspoon sea salt
- fresh ground black pepper (about 24 turns of the pepper mill)
- 1 lb dried fettuccine
- 1 cup freshly grated parmigiano-reggiano cheese, plus extra to pass at the table
Directions
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Bring a big pot of water to a boil.
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Meanwhile, whisk the eggs, mascarpone, salt, and pepper in a heatproof mixing bowl that is large enough to sit on top of your pasta pot; set aside.
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Add a generous amount of salt to the boiling water; add in fettuccine; cook at a full boil, stirring frequently, until al dente.
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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.
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When the fettuccine is al dente, drain it and toss the pasta into the mascarpone mixture.
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Fold in the Parmigiano-Reggiano; toss, and serve immediately.
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Pass extra cheese and pepper at the table.