Linguine with Ham and Mascarpone

Back during my time at TASIS, Chefy, the school chef, made this delicious Carbonara.  It was rich and creamy and absolutely fantastic.

Since then, I've been trying to find a recipe that closely resembled it. Traditional carbonara recipes don't seem to be creamy enough. Tonight...Tonight I found one that hit the mark.

This recipe was so delicious, and so easy that it's moved to the top of my "make it again" list.

I'd make one change the next time I make this. I'd swap out the ham for bacon. That will make it even more like carbonara. Otherwise, that's it. That's all I'd change.  The mascarpone cheese acts as the cream in this recipe and really makes this recipe sing with deliciousness.

Linguine with Ham and Mascarpone
Recipe from The Pasta Cookbook

Photo by ME!

Serves 6

2 T butter
3/4 c mascarpone cheese
3 1/2 oz cooked ham, cut into strips
2 T milk
3 T parmesan cheese, divided
1 1/4 lb linguine (the recipe says fresh linguine, but it's not that easy to find in Redmond)

The key to this recipe is LOW heat. DO NOT let this boil. If you do, it'll curdle - which is still tasty, but ugly.

Get the pasta started.  Cook it according to package.

Meanwhile, melt butter in a medium saucepan over low heat. Add the ham, mascarpone cheese, and milk and stir until the mascarpone melts. Add 1 T parmesan cheese and plenty of pepper.

Drain the pasta and put it back in the pan. Pour the sauce over it and mix well.  Season with salt if need be, but the parmesan does a pretty good job of flavoring the sauce.