Fettuccine with Lemon Mascarpone Sauce
1 pound fettuccine pasta
1/2 lemon juice
4 tablespoons unsalted butter
3 tablespoons mascarpone
Cook the fettuccine according to package instructions. When done al dente, reserve 1 cup of the cooking water, drain the pasta and put the pasta back in the pan.
Add the butter lemon and mascarpone. Mix well and adjust the mascarpone or lemon to your liking. If dry add some of the cooking water.