Wednesday, March 9, 2011

Spaghetti with Tomato Cream Sauce

Ah pasta, how much do I love you? A lot. I eat some kind of pasta dish at least once a week, and while I could never truly get tired of a classic red sauce, sometimes I like a little something special. And really, what is more special than Mascarpone cheese? I can't think of anything. This delicious cheese is what would happen if whipped cream and butter had a baby, a very tasty baby. It isntantly adds a thick richness to anything, and if that wasn't enough, I used pancetta. Bacon makes it better, especially when it's thick cut and in something that is already insanely good. Enjoy!

Tomato Cream Sauce:
1/2 box of spaghetti
3 oz of pancetta
1 29 oz can of italian plum tomatoes, drained
3 cloves of garlic
1 tsp dried oregano
1/2 tsp of salt
1 tsp of pepper
1/2 tsp of red pepper flakes
1/4 cup of mascarpone cheese
4 oz of fresh mozzarella
Parmesan cheese for sprinkling

Make spaghetti according to package directions. Heat a large skillet over medium-high heat. Chop the pancetta and add to the pan, cook until browned slightly and very fragrant. Remove from the pan and set asside, do not drain the pan of any fat. Add the tomatoes whole to the pan, cook them until they are sizzling. Using a fork or a knife, break the tomatoes apart and let their juices coat the bottom of the pan. Add the salt, pepper, and red pepper flakes to the plan (you can use more or less to taste, but go easy on the salt, because the pancetta and cheeses are very salty). Bring to a boil and then reduce heat to low.Mince the garlic and add to the pan. Cook for another few minutes, or until the pasta is done. Stir in the mascarpone, about 1 tablespoon at a time, stirring until incorporated until the sauce is a lovely blush color and all the mascarpone is incorporated. Chop the mozzerella into small pieces. Remove from heat and add the reserved pancetta and mozzarella. Add the cooked and drained spaghetti and toss the pasta with the sauce in the pan. Serve topped with parmesan and additional mozzarella if desired.

Happy Eating.



  1. Really could this be bad? Marscapone cheese, panchetta and pasta, YUM!!

  2. I love homemade tomato is impossible to ever go back to the jarred stuff! I love the addition of the mascarpone cheese..Yummy! :)

  3. Ive never had marscapone. I love the idea though! Looks delish!

  4. Your sauce looks delicious. I'm not much of a pasta girl but I'll eat anything with pancetta!

  5. I love pasta too and this dish looks lovely!

  6. Oh my does that pasta look sooo good. The tomato cream sauce sounds amazing. :)


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