- 4
Ingredients
- 2 Tbsp olive oil
- 1/4 lb pancetta, diced
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 c dry white wine
- 1 c chicken stock
- 1/4 c heavy cream
- 2 c frozen peas
- Salt and pepper
- 1 lb penne pasta
- 3/4 c mascarpone
- 1 Tbsp fresh lemon juice
- Grated pecorino cheese, for garnish
- Mint and parsley, finely chopped, for garnish
Preparation
Step 1
Bring a large pot of water to a boil for cooking the pasta.
Heat a skillet over medium to medium-high heat. Add the olive oil, two turns of the pan. Add the pancetta and stir 2 minutes.
Add the onion and garlic, stir to soften a few minutes more, then add the wine and cook until the wine evaporates.
Add the stock and bring to a bubble. Add the cream and reduce the heat to medium-low. Add the peas; season with salt and pepper.
Salt the boiling water, add the pasta and cook to al dente. Reserve 1/2 c of the starchy cooking water; drain the pasta.
Stir the mascarpone, lemon juice and the cooking water into the pea mixture until a sauce forms. Toss with the penne and season.
Serve the pasta in shallow bowls topped with a little pecorino, mint and parsley.
**I didn't use the lemon juice, mint or parsley. Also, I thought the sauce was too soupy. Next time, don't use the cooking water.
From Everyday with Rachael Ray, March 2015