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Maltagliati Pasta with Mascarpone
This fabulous creamy mascarpone pasta recipe comes from Lombardy in Northern Italy, Traditionally made with maltagliati pasta, this is one of the easiest pasta recipes to make. The sauce has just 4 main ingredients and doesn't need cooking. Of course, you can use other pasta types instead.
Prep Time
15 mins
Cook Time
15 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 yolks
- ½ teaspoon grated nutmeg
- 2 ounces Grana Padano grated
- salt for pasta and to taste
- freshly ground black pepper. to taste
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 a vegetarian cream cheese, so this recipe is vegetarian if you use a vegetarian parmesan instead of grana, which is made with animal rennet.
- If you don't have fresh or dried pasta sheets you can use dried maltagliati or shore pasta tubes like penne. Cooking times will be longer with dried pasta.
- For ways to store and use leftovers see main content above.
Nutrition Information
Calories
532kcal
(27%)
Carbohydrates
58g
(19%)
Protein
19g
(38%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
144mg
(48%)
Sodium
257mg
(11%)
Potassium
196mg
(6%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
769IU
(15%)
Vitamin C
0.01mg
(0%)
Calcium
250mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
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.