CAROTE MASCARPONE E SALVIA

MACCHERONI WITH CREAM OF CARROT, SAGE, MASCARPONE, PARMIGIANO REGGIANO, PECORINO ROMANO, AND SALTED ALMOND CRUMBLE

Ingredients:

  • fresh MACCHERONI

  • CAROT, MASCARPONE, AND SAGE SAUCE

  • Parmigiano Reggiano

  • PECORINO ROMANO

  • SALTED ALMOND CRUMBLE

  • Optional stracciatella

Equipment:

  • A saucepan

  • A pot for cooking pasta

  • A spoon

  • A fork for stirring pasta

  • A small cup to reserve cooking water

  • A colander for draining pasta

Allergens: Gluten, Milk/Lactose, Celery.

Step 1:

Boil a large pot of salted water — the water should be salty like the sea.

Once it has reached a rolling boil, add the fresh MACCHERONI and set a timer for 2 minutes.

Stir them with the fork every so often so they don’t stick!

Step 2:

In Parallel, pour the pot of carrot and mascarpone Sauce into a separate saucepan and warm it up over a medium heat, adding 1-2 SPOONS of the pasta cooking water.

Once the pasta is cooked, add it to the sauce, stirring to combine.

Step 3:

Off the heat, add the cheese to the pot and stir until it is melted and the sauce is smooth.

If it looks a little dry, add a spoonful or two of pasta water until it looks glossy.

Step 4:

PLate up and add the salted almond crumble.

Step 5:

If you ordered optional stracciatella, add it now with a drizzle of olive oil and a crack of black pepper.

Enjoy!