pappardelle with mascarpone and leek sauce

How To Make pappardelle with mascarpone and leek sauce

• 1

  Add the butter and olive oil to a large skillet. Saute the leeks and garlic until softened about 10 minutes on med heat. Add the Mascarpone and let it melt into the leeks.
• 2

  Meanwhile cook the pappardelle in salted boiling water. Drain and reserve 1 cup pasta water. Add the pasta water to the sauce.
• 3

  Add the drained pappardelle to the sauce and swirl it around to get the sauce to stick to the pasta. Taste and adjust for salt and pepper Serve with Parmigiano-reggiano and parsley
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