Fusilli with Prosciutto and Mascarpone Cheese
rec.food.cooking/MS (drempt) (2001)

1 lb fusilli or other spiral-shaped pasta
3 tablespoons butter, melted
1/2 cup grated Parmigiano
3/4 cup mascarpone
1/2 lb proscuitto (tear the thin slices into 1-inch pieces)
Freshly ground black pepper to taste

Cook pasta until it is al dente. Drain and place in a large heated serving bowl. Add butter, Parmigiano, dollops of mascarpone and proscuitto. Toss to combine. Sprinkle on the black pepper and serve.