Tagliolini with mascarpone
Instructions
Cook the pasta al dente.
Meanwhile, mix the mascarpone with the soup the yolk and 1 pinch of salt and pepper and keep warm.
Drain the pasta and pour it in the bowl, turning carefully.
Adjust salt and pepper, sprinkle with Parmesan cheese, stir and serve immediately.
Ingredients and dosing for 6 persons
- 400 g of type pasta tagliolini with eggs
- 120 g of mascarpone
- 1 egg yolk
- Grated parmesan cheese
- Pepper
- Salt