Recipe Review

Quick Pasta: Jamie Oliver’s Tagliatelle with Spinach, Mascarpone, and Parmesan

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.
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updated May 3, 2019
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If you’re planning on joining Emma in her pasta making soon, this may be a recipe to bookmark. It’s got a simple, silky sauce with mascarpone cheese and ribbons of fresh spinach—perfect for letting fresh, just-made noodles shine. Get a link to the recipe, below.

A few weeks ago, we saw another pasta recipe using mascarpone in the sauce. It was a British cooking show, and the chef made a creamy sauce of mascarpone and lemon, served over spaghetti. We made a mental note to try it; then we saw this recipe on Jamie Oliver’s website.

The sauce has an important ingredient we mentioned yesterday- pasta water. It thins out the mascarpone and helps the cheese coat the noodles. Sounds delicious.

• Get the recipe: Tagliatelle with Spinach, Mascarpone, and Parmesan, from Jamie Oliver

Related: Book Review: Jamie at Home

(Image: JamieOliver.com)

Filed in:
Baking
Ingredient
Main Dish
pasta
Recipe Review
Rice & Grains