Four Cheese Pasta

1: Bring a large pot of generously salted water to a boil. Cook the penne according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

2: In a mixing bowl, combine the cheese with the eggs. Whisk until smooth and creamy.

3: In a heavy-bottomed skillet over medium heat, heat the olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds.

4: Stir in the San Marzano tomatoes, sugar, and your preferred seasonings. Mix well to combine.

5: Cover and let the sauce simmer for about 10 minutes, or until it thickens slightly.

6: Once the sauce has reduced and thickened, turn off the heat.

7: Gradually add the cheese and egg mixture to the warm sauce in batches, stirring until fully incorporated and creamy.

8: Toss the cooked penne into the sauce and mix well to coat.

9: Pour in the reserved pasta water and gently fold everything together until the sauce reaches a silky consistency.

10: Allow the pasta to sit for about 5 minutes to thicken slightly.

11: Top with fresh basil leaves and a spoonful of mascarpone.

12: When serving, stir the mascarpone into the pasta for an extra creamy texture.

13: Enjoy!