Pasta recipe with mascarpone and veal sauce


Despite the fact that in our country we use it little for this purpose, mascarpone cheese is a magnificent base for preparing sauces, such as this recipe for pasta with mascarpone and veal sauce. The key is to combine it with ingredients that contrast with its sweetness, a mission that on this occasion we will entrust Modena vinegar.

Do not be fooled by the slightly soulless appearance of the dish, it is the fault of the brown, which does not suit anyone, and that is the color that the sauce remains when adding the dark Italian vinegar. However, it is a recipe full of surprising flavor and textures that will take us out of the usual pasta routine with Bolognese and carbonara.

Ingredients for 2 people

200 gr. pasta, 125 gr. mascarpone, 2 veal fillets, 1 leek, 5 or 6 walnuts, 1 egg, Modena vinegar, oil, salt and pepper

How to make pasta with mascarpone and veal sauce

Without reaching the simplicity of opening a can of fried tomato and adding it to the macaroni, preparing the mascarpone and veal sauce is quite easy. You just have to have a little patience when melting the cheese and mixing it with the vinegar, which will be the first thing we do.

So, in a saucepan, we put the 125 gr. mascarpone, heating over medium / low heat so that it melts slowly. Then we mix two tablespoons of Modena vinegar in a small bowl, with a pinch of salt, and add it to the saucepan, stirring little by little until a homogeneous sauce forms. Then we add the egg yolk and continue stirring, always over low heat, so that it does not fully set.

Meanwhile, we will have cut the veal into strips, opened a few walnuts and sliced ​​the leek (the white part and the light green part). In a frying pan with a little oil, brown the meat, then sauté the leek, also add the walnuts, adjust the salt and pepper and reserve.

When we have the pasta to the point, we mix it with the mascarpone sauce and the veal and serve. If we want it to have a fresher appearance, we can serve the pasta, the sauce over it and finally the veal and the leek. With the green touch of the latter it will seem like a different dish, although later we must mix it equally to enjoy its flavor.

Difficulty | Easy Processing Time | 30 minutes


To say that pasta with mascarpone and veal sauce is surprising is an understatement. The sweetness of the cheese contrasts with the acidity of the vinegar, the flavor of the meat and the crunchiness of the leek. Also, as not much cheese is used, it is not particularly heavy. Ah! With a few flakes of Parmesan on top it is sublime.

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