Ingredients
- 4-5oz mascarpone cheese
- 1/4 cup white wine chardonnay or pinot grigio (substitute: chicken broth)
- 4 minced garlic cloves
- 1/2 tsp lemon zest
- salt & pepper
- 1/2 cup pasta water (do not use all of it)
- 1/4 cup parmesan cheese
Instructions
- Cook pasta per instructions, be sure to save some pasta water
- In a large skillet over low-medium heat, add the white wine, garlic, lemon zest. Simmer for 2-3 minutes or more if needed.
- Add the mascarpone and stir while it melts.
- Reduce the heat and sprinkle in the cheese.
- Add pasta water as needed to thin out the sauce a little. Do not use too much or it will become a bowl of soup. Be stingy.
- Salt & pepper!
Notes
- Works well with Pasta Dough