Pasta with Parmiggiano Reggiano and Butter


1 lb Racconto Penne Rigate pasta
1/2 cup freshly grated Parmigiano Reggiano cheese
2 Tbsp Mascarpone*
2 Tbsp butter


Bring a pot of water to a boil, and cook the penne according to instructions on the package. Drain the penne, reserving some pasta water. Pour the pasta into a mixing bowl, along with some pasta water. Add the grated Parmigiano Reggiano cheese, Mascarpone, and butter. Allow the hot pasta to melt all the ingredients. Mix well and serve immediately.