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Taste for seasoning and serve the pasta immediately, with more ground black pepper and extra grated parmesan handed round separately.

Anne Hathaways. Mascarpone cheesse masquerades as cream in this recipe. Its think, unctuous consistency makes it perfect for sauces. Have the water boiling, ready for the pasta, before you start making the sauce, because everything cooks so quickly.

• 25g/ 1oz/ 2 tsbp butter
• 150g/ 5oz/ ¾ cup mascarpone cheese
• 90g/ 3 ½ oz cooked ham, cut into thin strips
• 30ml/ 2 tsbp milk 45ml/ 3 tbsp freshly greated paremesan cheese, plus extra to serve
• 500g/ 1 ¼ lb fresh linguine salt and ground black pepper

Melt the butter in a medium saucepan, add the mascarpone, ham and milk and stir well over a low heat until the mascarpone has melted. Add 15ml/ 1 tsp of the greated parmesan and plenty of pepper and stir well.

Cook the pasta in a large saucepan of salted boiling water for 2-3 minutes intil al dente.

Drain the cooked pasta well and tip it into a warmed bowl. Pour the sauce over the pasta, add the remaining parmesan and toss well.

Taste for seasoning and serve the pasta immediately, with more ground black pepper and extra grated parmesan handed round separately.
Add the mushrooms and courgette into the pan with the shallots and fry until the mushrooms have softened. Add the mascarpone and the ham so the mascarpone melts and the ham heats through. Season with black pepper and add the parmesan. Stir well. Toss with the cooked pasta and serve with parmesan.