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One Pan Fettuccine, Lemon Mascarpone Sauce | Giangi’s kitchen

If you’re a pasta lover, you’ll love this simple one-pot dish. Only 4 ingredients are used to make this dish.

One-pot fettuccine with lemon-mascarpone saucepicture byGiangi’s Kitchen – Giangi Townsend

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Mascarpone is that delicious cheese that melts and stretches that excellent cream.

And then, of course, the French in me kicks in, and here we add more butter. I am incorrigible.

Mascarpone is that delicious cheese that melts and stretches that fantastic cream. And then, of course, the French in me kicks in, and here we add more butter. I am incorrigible.

But butter and pasta are just the best combinations.

And then there is the lemon. Now you know how much I love lemon and how often I incorporate it into my cooking.

The mascarpone melts and blends like magic with the lemon. A little lemon zest and the oils are released into the butter, transcending into this perfect cream.

What is mascarpone?

A wonderfully mild Italian cheese made with just two ingredients: heavy cream and citric or tartaric acid.

Heavy cream is heated, then acid is added to solidify and thicken the cream and strained through cheesecloth to remove any remaining water.

It’s a combination of cream and cheese. It has its particular cheese. For me, it’s between fresh cream and ricotta. However, mascarpone is more spreadable than ricotta.

However, a very versatile cheese can be used for both sweet and savory dishes.

If you can find a local cheese producer and taste homemade mascarpone, it will be a real treat for you. So soft and creamy.

What is mascarpone used for?

You probably know it because it’s one of the main ingredients in the super decadent creamy layer of the tiramisu dessert.

It can be added to so many savory dishes that it provides a rich, almost velvety, creamy element.

I use it instead of butter in the morning and spread it on my toast or English muffin. A little jam and it’s so good.

Use it instead of whipped cream with your fresh fruit for dessert.

You can add it to cakes and muffins. When sour cream is needed, I replace it with mascarpone.

I do wonders roasted peaches with mascarpone with her as well as veal chops with lemon sage and mascarpone.

And of course pasta dishes.

https://img.particlenews.com/image.php?url=1rnC2T_0kO3Ois900

One-pot fettuccine with lemon mascarpone saucepicture byGiangi’s Kitchen – Giangi Townsend

What makes a good substitute for mascarpone?

Crème fraîche is the closest substitute to mascarpone. It is slightly more acidic and with a pungent flavor.

Sour cream is another ingredient that can be used as a substitute.

Cream cheese is mixed with heavy cream to give it that sweetness.

Ricotta cheese, although a bit more grainy.

Some people will also use plain Greek yogurt. They both have that velvety, creamy texture, which makes yogurt a great substitute.

Philadelphia cheese is a suitable vessel. It contains less fat, but it also has a more pungent taste.

How to make this jar of lemon mascarpone fettuccine sauce

This is the simplest recipe ever.

  • Cook the pasta al dente, that is to say until the bite. This is usually a few minutes before the manufacturer’s recommended cooking time.
  • While the pasta cooks, zest lemon and set aside.
  • Before draining the pasta, reserve at least one cup of the pasta cooking water. The cooking water contains all the starch in the pasta. This starch is excellent to use if the pasta becomes dry when mixing it with the sauce.
  • have your mascarpone at room temperature.
  • Drain the pasta and return it to the pot you just drained it from.
  • Put it back on the burner but do not relight the heat.
  • Add the butter, the mascarpone and the juice of half the lemon and half the lemon zest.
  • Mix well and if it is dry, add more cooking water. It will look and feel creamy.
  • Serve over your pasta dishes and sprinkle the remaining lemon zest evenly on each plate.

What other shape of pasta can I use?

Linguine and spaghetti are excellent substitutes.

Angel hair pasta is great with it. It cooks faster; remember to remove it from the cooking water early. Prepare more sauce as angel hair tends to absorb more sauce.

Can I add protein to this dish?

A good dish that goes well with chicken or fish.

On the lighter side, a simple green salad with lemon dressing is all you need for a quick dinner.

However, I wouldn’t recommend mixing the salmon and chicken with the pasta. The salmon will flake. The chicken will make the lemon sauce dry.

Visit Giangiskitchen.com for the full printable recipe with quantities for each ingredient and tips for my fettuccine with lemon mascarpone sauce

https://img.particlenews.com/image.php?url=4V5K3Q_0kO3Ois900

One-pot fettuccine with lemon mascarpone saucepicture byGiangi’s Kitchen – Giangi Townsend

Ingredients needed to make fettuccine with lemon mascarpone sauce

  • fettuccine pasta
  • lemon juice and lemon zest
  • Butter without salt
  • mascarpone

Instructions

  1. Cook fettuccine according to package directions. When cooked al dente, reserve 1 cup of the pasta cooking water, drain the pasta and return the pasta to the pot.
  2. Add the butter, add the lemon juice, half the lemon zest and the mascarpone. Mix well and adjust the mascarpone or lemon according to your taste. If it is dry, add a little cooking water.
  3. Serve over pasta dishes and sprinkle with remaining lemon zest.

If you love this dish, check out these tasty recipes:

Mascarpone Tortellini – A Perfect Fall Dinner

Orecchiette with chickpeas and zaatar

Chantilly Mascarpone Dessert – A dessert at any time

Do you like this recipe?

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