Tagliolini with Mascarpone Cream Sauce

By exdircomp

Add Ins:

1/2 lb. mushrooms
kosher salt and white pepper to taste
white truffle
1/2 bag Kale slightly wilted (if using spinach add at the end with blanched vegetables)
1/2 lb. asparagus, blanched untl crisp tender
1/2 lb. sugar snap peas, blanched until crisp tender
Thin chicken strips
veal

Ingredients

• Alternative recipe:
• 10 ounces (250 grams) tagliolini
• 5 ounces (125 g) mascarpone cheese, which is a delicate cream cheese with a velvety texture and a fresh cream taste
• 1 egg yolk
• 4 tablespoons freshly grated Parmigiano, or more to taste (but don't overdo it)
• Salt and white pepper
• A pinch of freshly grated nutmeg (optional)
• Heated plates
• 2 tablespoons olive oil
• 2 shallots, minced
• 1 clove garlic, minced
• Salt and freshly ground black pepper
• 1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
• 1/2 cup white wine
• 1/2 cup vegetable stock
• 1 cup (8 ounces) mascarpone cheese, at room temperature
• 1/2 cup grated Parmesan
• 1/4 cup chopped fresh chives

Preparation

Step 1

While the pasta water's heating, beat the mascarpone with the yolk until the mixture becomes a smooth cream. Season it with salt, pepper, and, if you want, one grating of freshly ground nutmeg (don't overdo it).

Salt the pasta water, cook the pasta, drain it, stir the sauce into it, stir in any add ins and serve, with a light dusting of freshly grated Parmigiano.


Alternative Recipe:


While the pasta is cooking:

While the pasta water's heating, beat the mascarpone with the yolk until the mixture becomes a smooth cream. Season it with salt, pepper, and, if you want, one grating of freshly ground nutmeg (don't overdo it).



Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms kale, and meat choice and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese mixture. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Add in any alternatives that you want to add (snap peas, asparagus,or truffle).Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.


Two Notes:
In the absence of mascarpone combine 4 ounces cream cheese with 2 ounces heavy cream.
The heat of the pasta will cook the egg.