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.