Pâtes au citron et au mascarpone

Ingrédients

• 9 oz pasta
• 1 tablespoon olive oil
• 2 medium shallots (finely diced)
• 2 garlic cloves (finely chopped)
• 1/3 cup dry white wine
• Juice and zest of 1 medium lemon (about 3-4 tablespoons of juice)
• 4.5 ounces mascarpone
• 1/3 cup Parmesan, grated
• Salt and freshly ground black pepper to taste

Préparation

1. 1

   Bring a large pot of water to a boil, salt generously, and cook the pasta al dente according to the package instructions. Reserve 2-3 cups of pasta water before draining.

2. 2

   Meanwhile, heat the olive oil in a large pan over medium heat and sauté the shallot and garlic for 2-3 minutes, stirring often.

3. 3

   Add the dry white wine and lemon juice and simmer gently for a couple of minutes until the liquid reduces to half.

4. 4

   Next, add the mascarpone and stir until completely melted.

5. 5

   Stir in the lemon zest, then transfer the cooked pasta to the pan and toss well to combine. If it looks too dry, add some of the reserved pasta water.

6. 6

   Add the grated Parmesan and season to taste. Serve immediately, with extra freshly grated Parmesan on top if you like.