Pasta Mafalda Le Mont

Submitted by Jenny Pearson

1 pound penne pasta

2 cups heavy cream

3 cups marinara sauce

½ stick unsalted butter

1 cup Parmesan cheese, grated

2 whole eggs, slightly beaten

Black pepper, freshly ground

Cooked chicken, grilled or broiled and diced (optional)

Mushrooms, sautéed (optional)

Fresh parsley (optional)

Cook pasta until al dente and drain. Keep it warm in a strainer over hot water.

Warm the cream in a skillet and add the marinara. Simmer gently until sauce thickens slightly. Whisk in butter, cheese and eggs. Simmer for 2 more minutes. Be careful not to boil or eggs will curdle/scramble. Add cooked chicken and mushrooms, if desired.

Depending on preference, plate the pasta and add sauce on top, or combine the pasta and sauce. Garnish with parsley and serve.

Yield: 6 servings

(I found this recipe in the Pittsburgh Post-Gazette and added in chicken and mushrooms. I love Mary Stock’s spaghetti sauce recipe and use it as the marinara sauce (without the meat). With the chicken and mushrooms, it tastes similar to the signature dish at Bravo.)