Boil a large pot of water and season it generously with salt. Cook pasta according to package instructions. Reserve ½ cup of pasta water.
200 g Pasta
In a pan, heat olive oil over medium heat and saute garlic for about 2 minutes until golden and fragrant. Season with salt, black pepper, and thyme.
2 tbsp Olive Oil, 3-4 cloves Garlic, ½ tsp Salt, ½ tsp Black Pepper, 1 tsp Dried Thyme
Deglaze the pan with chicken broth. Let simmer for a bit until slightly reduced.
¼ cup Chicken Broth
Stir in mascarpone cheese and ⅓ cup of the reserved pasta water. Mix until it forms a creamy consistency. Add more pasta water if required.
125 g Mascarpone Cheese, ⅓-½ cup Reserved Pasta Water
Stir in lemon zest and lemon juice, and then add the cooked pasta. Toss to combine.
Juice of 1 Lemon, Zest of 1 Lemon
Garnish with chopped parsley and serve immediately.
Fresh Parsley Leaves
Notes
Reserving pasta water is key to every pasta dish. The pasta water lends a salty flavour edge to the sauce, helps to thicken up the sauce, and also binds the sauce with the pasta. The result is a luscious sauce that’s properly coated over each pasta noodle and really makes a difference.
The mascarpone cheese can be substituted with the likes of cream cheese or ricotta. However, the light and delicate nature of mascarpone cheese flavour mean it won't overpower the lemon.