Spaghetti al Limone e Mascarpone

Delving unto the depths of simplicity combined with good produce and the passion with which Italians cook and eat I would put forward  the Spaghetti al Limone e Mascarpone as a major contestant. Fresh mascarpone, a dash of cream and an intense, refreshing and vibrant perfume of a good lemon is all you need to throw together a very summery, easy and immensely pleasing lunch.

For 2 generous portions:

• 200 g of spaghetti or linguine
• 150 g of fresh mascarpone
• 4 tablespoons of cream
• 2-3 garlic cloves, use young garlic if in season
• half a lemon, juiced and the zest grated
• some fresh parsley leaves (you can use fresh oregano or thyme), chopped
• salt
• pepper
• olive oil

Bring a large pot of salted water to the boil, add the spaghetti and cook until al dente according to the packet’s instructions.

In the meantime in a deep frying pan heat up on a medium heat 2-3 tablespoons of olive oil.

Peel the garlic cloves and crush them slightly with a knife and add to the pan. Fry gently for about 5 minutes stirring almost all the time, making sure that the garlic doesn’t burn. Once the oil has infused take the garlic out and discard.

Put the heat down, add the mascarpone to the pan and stir very well. Add the cream and squeezed  lemon juice. Stir until all ingredients are well combined and season with salt and some freshly ground black pepper. 

Once the pasta is ready, drain it in a colander, reserving a little of the cooking water.

Add the pasta immediately to the pan with mascarpone and stir vigorously. Add a little bit of the cooking water and carry on stirring until the pasta is well covered with the sauce. Taste and add more lemon juice to your liking and season with salt and pepper.

Finally add the chopped parsley and grated lemon zest. Toss well and serve immediately.