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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season flour with salt and pepper in a shallow dish. Dredge chicken cutlets in the flour until coated on all sides.
Heat olive oil in a large skillet over medium-high heat. Fry the cutlets about 3 minutes per side, until golden. Transfer to a plate and set aside.
Add diced pancetta to the chicken drippings in the same skillet. Cook until the fat renders, about 3 to 4 minutes.
Add sliced mushrooms. Cook 6 to 8 minutes, until softened and browned.
Pour in Marsala wine and chicken stock. Bring to a boil, then reduce to a simmer and cook the sauce down 10 to 15 minutes.
While the sauce reduces, cook spaghetti in salted boiling water until al dente. Drain.
Stir mascarpone and butter into the sauce until silky and smooth.
Add the drained spaghetti to the sauce and toss to coat. Return the chicken to the pan and heat through 3 to 4 minutes.
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Do not rush the reduction and do not boil the mascarpone. A full bottle of Marsala needs 10 to 15 minutes to cook off the raw alcohol and concentrate into a glossy sauce, then stir the mascarpone in at a low simmer so it melts smooth instead of separating.
Use dry Marsala, not sweet - sweet Marsala makes the sauce taste like dessert.
The sauce builds in stages in one skillet, so do not wipe the pan between steps - the browned bits are where half the flavor lives.
The mascarpone is not traditional and is completely optional, but it is what turns the sauce glossy instead of thin.
Diced guanciale or thick-cut bacon can replace pancetta (bacon runs smokier). Cremini, baby bella, or white mushrooms all work; a handful of soaked and chopped dried porcini deepens the sauce. Reduced heavy cream or softened full-fat cream cheese can stand in for mascarpone. Dry Madeira is the closest substitute for dry Marsala. Fettuccine or pappardelle hold the sauce as well as spaghetti; a short shape like rigatoni catches the mushrooms in its ridges.
Can I use sweet Marsala wine?
It's recommended to use dry Marsala wine as sweet Marsala can make the sauce taste like dessert.
What can I substitute for mascarpone?
Reduced heavy cream or softened full-fat cream cheese can stand in for mascarpone.
Can I use a different type of pasta?
Yes, fettuccine or pappardelle hold the sauce well, and a short shape like rigatoni catches the mushrooms in its ridges.
How should I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of stock or water to loosen the sauce.
Can I freeze the dish?
Freezing is not recommended as the mascarpone sauce can break when frozen and thawed.
