Menu: Spaghetti with Mascarpone, Parmesan, and Sage-Flavored Breadcrumbs

Heading back to Emilia-Romagna, we now focus on one of the things the region is most famous for: its pasta. Historically more prosperous than in some other regions, the populace was able to afford a richer diet. Along with prosciutto di Parma, mortadella (an ancestor of the American baloney, named after its supposed origin in the city of Bologna), Parmigiano-Reggiano, and true balsamic vinegar, fresh egg pasta was and still is a favorite. Eggs used to be more expensive relative to income than they are now, hence the luxury of the fresh pasta.

While this recipe uses dried spaghetti, the main component of the sauce is mascarpone cheese, a creamy cow’s milk cheese common in Northern Italy. Mixed with the mascarpone is grated Parmesan cheese, and the whole dish is topped with buttery, sage-scented breadcrumbs. With the rich, creamy, cheesy pasta, the contrasting crunch of the breadcrumbs really makes the dish. Another welcome contrast is to include a salad on the side, as the book recommends. In the text, Mr. Famularo says this is one of his favorite ways to make spaghetti. With how easy and tasty it is, I can see why.