Maccheroni al Formaggio (Italian macaroni and cheese)
1 tablespoon unsalted butter
2 ounces (about 1/2 cup) Provolone cheese, grated or cut into small pieces
2 ounces (about 1/2 cup) Parmigiano-Reggiano cheese, grated
5 ounces (about 2/3 cup) mascarpone cheese (available at Italian specialty shops and large supermarkets)
1 egg yolk, beaten
2 tablespoons heavy cream
Salt and pepper
4 cups cooked rigatoni (about 8 ounces uncooked)
Melt butter in a large saucepan over medium heat. Add cheeses, egg yolk and cream; stir and cook until heated through, 2 to 3 minutes.
Season to taste with salt and pepper. Add cooked rigatoni and toss to combine.
Makes 4 servings.