Recipes Fettuccine with Mascarpone and Egg Be the first to rate & review! Plus: Pasta Recipes and Tips By George Germon George Germon The essential destination for paper-thin pizzas. Killeen and Germon's kingdom has grown, but it hasn't spread too thin. Food & Wine's Editorial Guidelines and Johanne Killeen Johanne Killeen The essential destination for paper-thin pizzas. Killeen and Germon's kingdom has grown, but it hasn't spread too thin. Food & Wine's Editorial Guidelines Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Yield: 2 Ingredients 2 large eggs 3 tablespoons mascarpone cheese ½ cup freshly grated Parmigiano-Reggiano cheese (plus more for serving) Kosher salt Freshly ground pepper ½ pound imported dried fettuccine Directions Fill a stockpot with 6 quarts of water, cover, and bring to a boil. In a medium stainless steel bowl, beat the eggs with the mascarpone, 1/2 cup Parmigiano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside. Add 3 1/2 tablespoons salt to the boiling water and add the fettuccine. Cover partially just until the water returns to a boil, then uncover, stir the pasta, and cook until al dente. While the fettuccine is cooking, carefully hold the metal bowl just slightly over the boiling water to warm the egg and cheese mixture, stirring occasionally. When the fettuccine is cooked, drain and add it to the bowl; toss well. Serve immediately, passing the extra Parmigiano at the table. Suggested Pairing A Roman wine would be suitable. Consider a good Frascati from Italy. Rate it Print