Super cold weeknights necessitate super fast comfort food. This is a very versatile sauce that I've made with ham or proscuitto, but it could work just as well with bacon or cooked chicken. Add-ins like sun-dried tomatoes or sauteed mushrooms are another quick variation.
Linguine with ham and marscapone
Adapted from “The Cook’s Encyclopedia of Pasta” by Jeni Wright
Ingredients
1 pound linguine, cooked and drained
2 tablespoons butter
¾ cup mascarpone cheese
2 tablespoons milk
3½ ounces cooked ham chunks
3 tablespoons grated Parmesan, plus more for garnish
Salt and pepper
Method
Start sauce about the time you put pasta into the water to
cook. Melt butter in a large skillet. Add mascarpone cheese and milk; whisk
until smooth. Stir in 3 tablespoons Parmesan and stir until melted. Stir in ham
and cook until warmed through. Season to taste with salt and pepper. Add pasta
when al dente and toss to coat. Serve garnished with more Parmesan.
Serves 4.
Rating: The mascarpone, butter, milk and cheese make a creamy, dreamy sauce that's ripe for any additional flavor component.
No comments:
Post a Comment