Choose a pasta such as spaghetti or linguine so that the creamy
sauce clings to the strands.
PREPARATION 5 MINUTES
COOKING ABOUT 10 MINUTES
Serves 2
150–200g (5–7oz) pasta
3 tablespoons homemade Mascarpone (see recipe on this page)
2 egg yolks
50g (2oz) grated Parmesan, plus Parmesan shavings to serve
a drizzle of olive oil
100g (31/2oz) prosciutto or streaky bacon, chopped
a few chopped sage leaves
freshly ground black pepper
1 Cook the pasta according to the packet instructions.
2 Meanwhile, mix together the mascarpone, yolks and Parmesan. Heat the oil
in a small pan and fry the prosciutto or bacon until golden.
3 Drain the pasta, reserving a few tablespoons of the cooking water. Return
the pasta to the pan and toss with the mascarpone mixture and prosciutto or
bacon. Stir in enough of the pasta water to make a creamy sauce.
4 Serve at once with the sage, Parmesan shavings and plenty of freshly
ground black pepper.
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