Directions:
- In saute pan, melt the butter with a pinch of pepper, the sage, and mascarpone. Add heavy cream and reduce to a thick sauce, about 10 minutes. While the sauce is reducing, boil the pasta. Drain and add to the sauce. Toss the pasta in the sauce over low heat until the pasta is well coated. Add the cheese and salt and pepper, to taste.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.04 Kcal (616 kJ) | ||
| Calories from fat | 130.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.48g | 22% | |
|---|---|---|---|
| Cholesterol | 43.28mg | 14% | |
| Sodium | 100.47mg | 4% | |
| Potassium | 116.05mg | 2% | |
| Total Carbs | 2.9g | 1% | |
| Sugars | 0.88g | 4% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 1.9g | 4% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 77.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 229.23 Kcal (960 kJ) | ||
| Calories from fat | 203.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.58g | 22% | |
|---|---|---|---|
| Cholesterol | 67.47mg | 14% | |
| Sodium | 156.62mg | 4% | |
| Potassium | 180.92mg | 2% | |
| Total Carbs | 4.51g | 1% | |
| Sugars | 1.37g | 4% | |
| Dietary Fiber | 0.76g | 2% | |
| Protein | 2.96g | 4% | |
| Vitamin C | 4.6mg | 5% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.7mg | 2% | |
| Calcium | 120.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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