Lemon Mascarpone Pasta

Bring a large pot of water to a boil, salt generously, and cook the pasta al dente according to the package instructions. Reserve 2-3 cups of pasta water before draining.
9 oz pasta
Meanwhile, heat the olive oil in a large pan over medium heat and sauté the shallot and garlic for 2-3 minutes, stirring often.
1 tablespoon olive oil
2 medium shallots
2 garlic cloves
Add the dry white wine and lemon juice and simmer gently for a couple of minutes until the liquid reduces to half.
⅓ cup dry white wine
Juice and zest of 1 medium lemon
Next, add the mascarpone and stir until completely melted.
4.5 ounces mascarpone
Stir in the lemon zest, then transfer the cooked pasta to the pan and toss well to combine. If it looks too dry, add some of the reserved pasta water.
Add the grated Parmesan and season to taste. Serve immediately, with extra freshly grated Parmesan on top if you like.
⅓ cup Parmesan, grated