| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- Kosher salt
- 1 pound fusilli con buco pasta, such as Rustichella d’Abruzzo or Setaro
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 clove garlic, smashed
- 2 1/2 cups freshly grated Parmesan, plus more for serving
- 1 cup mascarpone, at room temperature
- 2 teaspoons grated lemon zest (from 1 large lemon)
- 1 1/2 cups frozen peas, thawed
- 1 tablespoon lemon juice
- 1 teaspoon pink peppercorns, ground
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes.
- Meanwhile, heat a large straight-sided skillet over medium heat. Add the butter and olive oil to the hot skillet. When the butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low.
- When the pasta is ready, lift it out of the water and add it directly to the sauce; reserve the pasta water. Sprinkle the Parmesan over the pasta and stir to combine. Return the heat to medium, add the mascarpone, lemon zest and 3/4 teaspoon salt and toss well. Continue cooking until the pasta is al dente, another minute or two, adding pasta water as needed to thin the sauce.
- Add the peas and lemon juice; toss well to combine. Add more pasta water as needed to reach the desired sauce consistency (you will most likely use about 1 1/2 cups pasta water in all).
- Sprinkle with the pink pepper and additional Parmesan, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 772 |
| Total Fat | 41 g |
| Saturated Fat | 22 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 36 g |
| Cholesterol | 99 mg |
| Sodium | 1033 mg |
Reviews
My family loves this as a main meal on a vegetarian night. It is a light and creamy pasta sauce, and the flavors blend well. I’m always sure to use a good block of Parmesan cheese and extra garlic than is shown in the recipe (I measure with my heart ). Served with garlic bread – this is a great recipe!
Mild fresh flavors great as a side
This was decent but I didn’t love it. I didn’t really taste an Alfredo sauce…it just tasted like buttered noodles. Considering it’s not the healthiest dish and only mediocre tasting I would not make this again.
I made this today for lunch. I followed the recipe exactly as written, no substitutions except I used 16 oz Rotini pasta. There was no ‘alfredo’ sauce. Used 8 oz of mascarpone which is 1 cup. Grated 8 oz of Parmesan & it measured out to 2 1/2 cups. It was butter & noodles with peas. No sauce.
Love this recipe! Quick and easy Alfredo that’s not too heavy. Family favorite.
no but her dress needs revamping –way too revealing
Made the pasta for dinner. Very easy to make. Very tasty!
Absolutely delicious! This is always a hit!
Flavors are very bland—also, the parmesan and peas turned into a coagulated lump and didn’t get saucy or disperse throughout the dish
Loved this! So light yet creamy. Used fusilli because that’s what I had on hand and it turned out great. Hope to try and find that special buco pasta since it’s so unusual. Also, used lemon juice only because, in my opinion, zest tends to overpower other flavors. Absolutely delicious, a definite keeper. Thank you Giada!