Lemon Mascarpone Spaghetti alla Chitarra

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

---

Spaghetti alla chitarra tossed in a creamy lemon mascarpone sauce topped with fresh basil. A bright and fresh, lemony pasta dish for summer!

Ingredients:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

• 14 oz. mascarpone

• Juice & zest of 1 lemon

• 1 cup Parmigiano Reggiano, grated

• Basil leaves, torn

• Salt to taste

• Pasta water as needed

Directions:

1. Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.

2. After the dough has rested, divide into 6 even pieces and roll out into long sheets (3 or 4 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).

3. Place the sheets on top of a chitarra cutter. Sprinkle with a dusting of semolina flour. Roll the pasta and press through the wires to form the spaghetti alla chitarra.

4. Bring a large pot of water to a boil.

5. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

6. Meanwhile, melt the mascarpone in a pan over medium-low heat. Add 1/4 cup of pasta water. Stir and add the lemon zest and juice.

7. Strain the pasta and add it directly to the pan with the lemon mascarpone sauce along with 1/4 cup of pasta water. Toss on medium-high heat. Add more pasta water as needed, 1/4 cup at a time.

8. Stir in the grated Parmigiano and toss again.

9. Plate and top with more torn basil and Parmgiano.