Lemon Mascarpone Spaghetti Recipe

Brooke Eliason started her blog, Female Foodie, in 2010 as a way to document the restaurants she was trying. It has since grown into a multi-city brand with numerous contributors, focusing on restaurant guides and recipes. To better immerse herself in Italian cuisine, the Salt Lake City native recently moved with her family to Milan, Italy. The recipe's star, mascarpone, is a soft, fresh cow's milk cheese from the Lombardy region of Northern Italy. Unlike many cheeses that use rennet, mascarpone is made by coagulating cream with an acid, like the lemon juice in this dish, which also means it's suitable for vegetarians. Its high butterfat content, typically 60% to 75%, gives it a rich, slightly sweet flavor and creamy texture. While this recipe uses mascarpone, the classic Italian dish "Pasta al Limone" traditionally originated along the Amalfi Coast and Sorrento peninsula, areas famous for their fragrant lemons. Traditional recipes often create a creamy sauce by emulsifying pasta water with butter, cream, and Parmesan cheese. The combination of lemon and a creamy cheese is a popular base for pasta sauces. Variations can include different types of pasta, the addition of white wine, shallots, or garlic for a deeper flavor base, or the inclusion of vegetables like asparagus or arugula.