Marvellous Mascarpone

Having come back from a lovely time away on the Gower in Wales, I was slightly at a loss about what to cook. Then looking at the little bits and pieces left over from the food whilst we were away and I found a gem. Mascarpone. It is a such a gem, a delicious accompaniment to cake (especially my Lemon Polenta Cake) and makes a lovely creamy pasta sauce, which is what I made.

Beautiful Rhosilli Beach

Mascarpone, Bacon and Spinach Spaghetti

1/2 an Onion diced finely

4 Rashers of Bacon, sliced up, streaky, back or pancetta would work well here

2 big handfuls of spinach

3 tbsp Mascarpone

Splash of Marsala

Thyme

Nutmeg

Spaghetti for 2 people

Boil the water for spaghetti, I would normally salt it, but the bacon is so salty I don't think it will need it.  

Whilst that is coming to the boil, saute the onion, once soft add the bacon, try to get some bits of the bacon crispy. It is always nice to have a bit of texture. Splash in the Marsala, add some thyme.

Add the spinach, let it wilt down and then add the mascarpone more thyme and a generous grating of nutmeg.

Whilst making the sauce cook the spaghetti, once it is al dente and the sauce is ready add the pasta to the sauce tossing it through and add a bit of the cooking water to make it extra silky.

Serve immediately, with a sprinkle of parmesan and black pepper.

Enjoy!