1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. While pasta cooks, combine milk, 2 teaspoons basil, salt, and pepper in a bowl; stir milk mixture with a whisk.
3. Heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add flour to pan, and cook for 2 minutes, stirring constantly. Add milk mixture; cook for 3 minutes or until slightly thickened, stirring frequently. Remove from heat, and add 1 1/2 ounces Parmigiano-Reggiano and mascarpone cheese to milk mixture. Add cheese mixture to pasta; toss to combine. Sprinkle with remaining 4 teaspoons basil and remaining 1/2 ounce Parmigiano-Reggiano.
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|Serving Size: 1 Serving (554g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 236 (27%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 189.5mg||58 %|
|Sodium 108258.2mg||3733 %|
|Potassium 482.4mg||13 %|
|Total Carbohydrate 131.1g||39 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 130.8g|
|Protein 27.9g||40 %|
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Calories per serving: 876
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