INGREDIENTS

  • 4 large eggs
  • 6 tablespoons mascarpone
  • 1 teaspoon sea salt
  • fresh ground black pepper (about 24 turns of the pepper mill)
  • 1 lb dried fettuccine
  • 1 cup freshly grated parmigiano-reggiano cheese , plus extra to pass at the table

DIRECTIONS

  1. Bring a big pot of water to a boil.
  2. Meanwhile, whisk the eggs, mascarpone, salt, and pepper in a heatproof mixing bowl that is large enough to sit on top of your pasta pot; set aside.
  3. Add a generous amount of salt to the boiling water; add in fettuccine; cook at a full boil, stirring frequently, until al dente.
  4. While the pasta is cooking, rest the mixing bowl above the boiling water to warm the mixture, stirring frequently, to prevent the eggs from curdling.
  5. When the fettuccine is al dente, drain it and toss the pasta into the mascarpone mixture.
  6. Fold in the Parmigiano-Reggiano; toss, and serve immediately.
  7. Pass extra cheese and pepper at the table.