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Walnut and Mascarpone Cheese Sauce (Pasta Con Le Noci E Il Macarpone)
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(Recipe ID: 1024)
Serves 4
Preparation time: 15 minutes; Cook time: 30 minutes
Source: Vito De Carolis
In this recipe pasta is served with a creamy marscarpone, saffron and walnut sauce that is almost sinfully rich. Easy to make, with a subtle blend of flavors and a huge visual impact. You’ll love it and your guests will keep asking for more!
Ingredients
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- 1.1 pound Dry
- 2 ounces Shelled Walnuts
- 4 Tablespoons Butter
- 6 ounces "Mascarpone" Cheese or any creamy sweet cheese
- 1 cup Heavy Cream or Plain Yogurt
- 1/2 teaspoon Fresh Ground White Peppercorn *
- 1 1/2 gallons Cold Water
- 4 Tablespoons Coarse Sea Salt *
- 1 pinch Saffron Threads, finely crushed with a spoon just prior to use
- 2 Egg Yolks
- 1/2 teaspoon Ground Cinnamon
Instructions
- Toast walnuts for a minute or 2 in a dry, hot frying pan and then transfer them to a food processor or blender and blitz them. Set aside.
- Melt 4 tablespoons butter in a large nonstick frying pan over low heat; remove from heat, stir in Mascarpone cheese and white pepper stirring continuously with a whip, until perfectly creamy. Set aside.
- In a large pot, bring 1 1/2 gallons of water to a rolling boil.
- Add the coarse sea salt (4 tablespoons), and crushed saffron mix to dissolve; then add the pasta and cook until al dente.
- Meanwhile, stir the egg yolks into the Mascarpone mixture, one at a time, continuously whipping, when incorporated add cinnamon powder and mix well to combine.
- When the pasta is cooked al dente, drain well in a colander.
- Add cooked pasta to the sauce, combine, sauté for 1 minute then sprinkle on the toasted walnut; mix well to combine all ingredients and serve immediately./li>
