Fill a medium sauce pot 3/4’s full with water and bring to a boil. Season liberally with salt.
Cook the pasta per the package directions until al dente.
While the pasta cooks make the sauce. Bring a medium size skillet up to heat over medium. Add in the mascarpone, butter, lemon zest and a sprinkle of salt and freshly cracked black pepper. Stir together and once it simmers turn to low so it doesn’t reduce, it just keeps warm.
Add the cooked pasta to the sauce and before stirring squeeze the lemon juice all over. Stir together and add in the parmesan cheese. Cook for a few minutes to let all of the flavors absorb. If it looks too dry/thick add a little pasta cooking liquid.
Garnish with basil leaves and serve immediately.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell