An easy but rich pasta dish from Mark Hix. You can use any tube shaped pasta you like, or any other short pasta though i think the former works best.
Ingredients
- 500 g mascarpone cheese
- 110 g freshly grated parmesan
- 220 ml double cream
- 300 g macaroni or tubetti follow the recommended portion size per person for whatever type of pasta you’re using
- 1 tbsp finely chopped chives
- FOR THE TOPPING
- 40 g fresh white breadcrumbs
- 20 g freshly grated parmesan
- 20 g freshly grated parmesan
Servings:
Instructions
- Melt mascarpone with 110g freshly grated Parmesan in a thick-bottomed pan over a low heat and gradually bring it to the boil.
- Add the double cream and season with salt and pepper. Simmer for a couple of minutes, whisking so the mixture is smooth, then take off the heat.
- Meanwhile, cook the pasta in boiling, salted water according to the packet instructions until it is al dente, then drain.
- Reheat the sauce if you need to and mix it with the pasta.
- Season to taste and transfer to heatproof individual bowls or a sharing dish.
- Top with the finely chopped chives and stir them through.
- Mix together 20g freshly grated Parmesan and the fresh white breadcrumbs, scatter on top of the pasta then lightly brown under the grill before serving.
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