Linguine with Two-Cheese Sauce

I had a friend over for dinner who was craving some pasta so I decided to make Linguine with Two-Cheese Sauce.  It tasted like a lighter (and just as good) version of fettucine alfredo.  Instead of heavy cream, butter and loads of parmesan, this recipe is made with milk, a little olive oil, a little parmesan and an even littler bit of mascarpone cheese.  The addition of the basil gives it that extra bit of fresh flavor and some fresh-cracked black pepper gives it just a hint of kick.  My friend loved it so much, he had two helpings and trust me, it’s hard not to.

Additions:  A small handful of pecorino-romano

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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3 Comments

  1. marscapone! I never would have thought of that! It is amazing what you can do with a smaller amount of flavorful cheese – you don’t need cups of it like a lot of recipes use

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