Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Italy! This luxurious Lumache con Mascarpone e Noci is not just a pasta dish—it's a creamy, nutty symphony that promises to elevate your dinner from ordinary to extraordinary. With its velvety mascarpone sauce, perfectly toasted walnuts, and delightfully shaped lumache shells, this recipe is about to become your new obsession. Get ready to impress your dinner guests and satisfy your gourmet cravings with every single bite!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Lumache pasta
- Mascarpone cheese
- Walnuts
- Garlic
- Olive oil
- Salt
- Pepper
Instructions
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring constantly to prevent burning. Remove from heat and roughly chop, then set aside.
- Bring a large pot of salted water to a rolling boil. Add the lumache pasta and cook according to package instructions until al dente, typically 10-12 minutes.
- While pasta is cooking, finely mince the garlic cloves. Heat olive oil in a large skillet over medium-low heat and gently sauté the garlic until fragrant but not browned, about 1-2 minutes.
- Reserve 1/2 cup of pasta cooking water before draining the lumache shells. Drain the pasta and return it to the pot.
- Add the mascarpone cheese to the skillet with garlic, stirring until it creates a smooth, creamy sauce. Season with salt and freshly ground black pepper to taste.
- Pour the mascarpone sauce over the cooked pasta shells, gently tossing to coat evenly. If the sauce seems too thick, add reserved pasta water to reach desired consistency.
- Sprinkle the toasted chopped walnuts over the pasta, reserving a few for garnish.
- Plate the pasta, garnish with remaining walnuts, and serve immediately while hot.
Tips
- Toasting Walnuts: The key to intense flavor is careful toasting. Keep your skillet moving constantly to prevent burning and achieve a rich, nutty taste.
- Pasta Water Magic: Always reserve some pasta water before draining. This starchy liquid is a secret weapon for creating silky, perfectly coated sauces.
- Garlic Technique: Sauté garlic on low-medium heat to prevent burning. Burnt garlic turns bitter and can ruin the entire dish's flavor profile.
- Mascarpone Sauce Consistency: If your sauce seems too thick, gradually add reserved pasta water to achieve a smooth, creamy texture.
- Serve Immediately: This dish is best enjoyed hot, so plate and serve right after mixing to maintain the perfect sauce consistency and temperature.
Nutrition Facts
Calories: 604kcal
Carbohydrates: 44g
Protein: 10g
Fat: 45g
Saturated Fat: 16g
Cholesterol: 50mg