Tagliolini al Mascarpone with Walnuts and Parmesan

November 2, 2023

This recipe is adapted from „Is There a Nutmeg in the House?” by Elizabeth David.

For two portions:

  • 160 g of tagliolini pasta (or tagliatelle)
  • a knob of butter
  • 70-90 g of mascarpone
  • 2 tablespoons of grated parmesan
  • 6 chopped walnuts
  • salt
  • black pepper
  • some freshly chopped parsley leaves
  • freshly grated lemon zest (optional)

Set a pot of salted water over a medium heat and bring it to the boil. Drop the pasta in and cook until al dente, see the instructions on the packaging. Bare in mind that taglioni need only 4 minutes or so to be ready.

In the meantime prepare the sauce.

Melt the butter in a saucepan and add the mascarpone. It must gently heat, not boil. Taste and season with a pinch of salt.

Drain the pasta reserving some of the water in which you cooked it in.

Add the pasta along with the parmesan to the mascarpone sauce and stir vigorously (keeping the saucepan on a gentle heat). Add some of the reserved water if the sauce turns too thick.

Now add the walnuts and parsley, toss well and taste again. Season with more salt if needed and a little bit of black pepper.

Serve the dish immediately decorating it with some lemon zest.