5 from 66 votes
Maltagliati Pasta with Mascarpone
Maltagliati Pasta with Mascarpone blends irregularly cut pasta shapes with a creamy sauce made from mascarpone cheese, egg yolks, nutmeg, and grated Grana Padano. The pasta is cooked and then gently mixed into the sauce seasoned with salt and freshly ground black pepper. This dish offers a rich, smooth texture with subtle nutmeg flavor and mild cheesy notes, suitable as a simple yet elegant pasta course.
Prep Time
15 mins
Cook Time
10 mins
Servings:
4
Calories:
532 kcal
Course:
Main Course, Appetizer, Lunch, Dinner
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 532
% 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.