Maltagliati Pasta with Mascarpone
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Servings
4
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Calories
532 kcal
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Course
Main Course, Appetizer, Lunch, Dinner
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Cuisine
Mediterranean, Italian
Maltagliati Pasta with Mascarpone
Description
Maltagliati Pasta with Mascarpone involves preparing maltagliati pasta pieces—either fresh or dried—cut into rhomboids or triangles for even cooking. The sauce combines mascarpone cheese and egg yolks whipped together, enriched with freshly grated nutmeg and a portion of grated Grana Padano cheese. Salt and freshly ground black pepper complete the seasoning.
After cooking the pasta until tender (short cooking times for fresh pasta, longer for dried), it is drained and immediately combined with the mascarpone-based sauce, allowing the residual heat to gently thicken the mixture and coat each piece. Additional Grana Padano can be sprinkled on top before serving.
The dish is creamy and indulgent without heaviness, showcasing the delicate flavor and creamy texture of mascarpone balanced by the savory nutmeg and cheese. It works well as a standalone meal or a refined first course.
For a vegetarian option, use a vegetarian-friendly Parmesan alternative to accommodate dietary preferences. The pasta shape can be substituted with other short pasta shapes like penne if maltagliati is not available, though cooking times may vary accordingly.
Ingredients
- 10.5 ounces maltagliati pasta fresh or dried
- 5.3 ounces mascarpone
- 2 egg yolk
- ½ teaspoon nutmeg grated
- 2 ounces Grana Padano cheese grated
- salt for pasta and to taste
- black pepper to taste, freshly ground
Instructions
Prepare the maltagliati pasta
- If using fresh homemade or store bought pasta sheets, lay them on a flour dusted work surface and then cut them into rhomboids, large squares or triangles. Try to make your pasta pieces more or less the same size for even cooking. Use a sharp knife and place the ready maltagliati on a dry surface until ready to cook.
Make the mascarpone sauce
- Separate the egg yolks, put them into a bowl with mascarpone cheese, mix carefully with a whisk, immersion blender or even a fork. Then add the nutmeg and ⅓ of the grana and mix one more time. Add salt and pepper to taste.
Cook the pasta, finish and serve.
- Bring a pot of water to a boil, add salt and bring to a boil again. Cook the pasta in the boiling water for a few minutes. Dried pasta will take much longer than fresh. Fresh pasta will only take 2-3 minutes. But test taste before draining.
- Drain the pasta, add it to the sauce and mix everything together carefully with a further sprinkling of Grana Padano cheese.
- Serve immediately with the remaining grated cheese in a small bowl to be added as required.
Notes
- Mascarpone is vegetarian, and using vegetarian-friendly parmesan cheese makes this recipe suitable for vegetarians.
- If fresh or dried pasta sheets are unavailable, use dried maltagliati or similar pasta tubes like penne; adjust cooking times accordingly.
- Fresh pasta cooks quickly—taste frequently to avoid overcooking.
- Store leftovers properly and reheat gently to preserve the creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 58g | 19% |
| Protein | 19g | 38% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 144mg | 48% |
| Sodium | 257mg | 11% |
| Potassium | 196mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 769IU | 15% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 250mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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