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Spaghetti with Mascarpone Alfredo Sauce and Sugar Snap Peas
Spaghetti with Mascarpone Alfredo Sauce and Sugar Snap Peas is an easy spaghetti dish that features mascarpone and crème fraiche instead of the traditional heavy cream.
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Course
Dinner, Main Course
Cuisine
American, Italian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
servings
Calories
799
kcal
Author
Liren Baker
Ingredients
▢
12
oz
spaghetti
▢
1 1/2
cups
peas
▢
4
tablespoons
butter
▢
3/4
cup
mascarpone
▢
1/4
cup
crème fraîche
▢
1
cup
grated Parmigiano-Reggiano
▢
shredded cooked chicken
optional
▢
Kosher salt
to taste
▢
Freshly ground black pepper
to taste
COOK MODE
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Instructions
Bring a large pot of water to a rolling boil. Salt generously and cook the spaghetti according to the package directions until al dente.
Retrieve the pasta and drain in a colander, reserving the salted water in the pot.
Drop the peas into the pasta water and cook just a few moments until bright green and still with some bite.
Reserve 1 1/2 cups of the pasta water and drain the peas.
As the pasta is finishing its cooking, melt the butter in a deep sided sauté pan over medium low heat.
Stir in the mascarpone and crème fraîche and season to taste with salt and pepper.
Once the sauce is creamy, add the spaghetti and peas and toss to coat. If adding shredded chicken, add it as well.
Add the pasta water, 1/2 cup at a time, adding in increments until the desired consistency is reached.
Stir in the Parmesan cheese.
Serve immediately.
Notes
Adapted from
Fettucine Alfredo
, Gourmet (October, 2008) and
Mascarpone Cream Sauce
, Food.com.
Nutrition
Calories:
799
kcal
|
Carbohydrates:
73
g
|
Protein:
26
g
|
Fat:
44
g
|
Saturated Fat:
27
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
110
mg
|
Sodium:
537
mg
|
Potassium:
360
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
1770
IU
|
Vitamin C:
22
mg
|
Calcium:
400
mg
|
Iron:
2
mg
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