Ingredients:

1 lb package bow-tie pasta (or any pasta of your choice)

2 Tbsp EVOO (extra virgin olive oil)

1 small onion, chopped

8 Oz extra thick cut mortadella slices (from deli), diced small

8 oz mascarpone cheese

1/4 cup grated cheese (I use 50-50 Pecorino and Parmigiano)

1/2 cup pasta water (a little more if needed)

4 Oz shelled pistachios, chopped

Salt and pepper to taste 

Ground Nutmeg, optional but recommended 

Directions:

Begin by bringing water to a boil.

Cook pasta according to package directions.

While pasta is cooking Al Dente (undercooked), place olive oil and chopped onion in a large sauté pan. 

Cook on low until onion looks wilted. 

Add diced mortadella.

Stir for a few minutes until lightly browned.

Add mascarpone cheese and stir.

Take 1/2 cup of pasta water and add to sauté pan in order to make the mascarpone more creamy.

Stir in grated cheese and mix well.

Add a sprinkle of ground nutmeg, if using.

Cover pan and shut off heat.

Drain pasta and add to the pan with the creamy sauce.

Mix well over low flame until pasta is well coated by sauce.

Adjust seasonings and serve warm with chopped pistachios on top.

TIPS:

Mortadella is a delicious Italian deli meat. The imported (from Italy) brands comes speckled with whole pistachios. Mortadella is mildly flavored with nutmeg, hence my suggestion to add a little nutmeg to the sauce and chopped pistachios on top.

American deli departments have mortadella in stock. In the event you can’t find it, substitute with diced ham.

Mascarpone is very dense. I suggest starting with 1/2 cup of pasta water to make it less dense. Add more pasta water if consistency is still thick.