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
A Fork In Each Hand 
Marscapone? DELICIOUS!!!
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
It was delicious and not nearly as heavy as most cheesy pastas. I’ll def make it again!