Cooking Instructions

• Bring a large pot of water to a boil, salt generously, and cook the pasta al dente according to the package instructions. Reserve 2-3 cups of pasta water before draining.
• Meanwhile, heat the olive oil in a large pan over medium heat and sauté the shallot and garlic for 2-3 minutes, stirring often.
• Add the dry white wine and lemon juice and simmer gently for a couple of minutes until the liquid reduces to half.
• Next, add the mascarpone and stir until completely melted.
• Stir in the lemon zest, then transfer the cooked pasta to the pan and toss well to combine. If it looks too dry, add some of the reserved pasta water.
• Add the grated Parmesan and season to taste. Serve immediately, with extra freshly grated Parmesan on top if you like.