Penne with Pancetta, Peas & Mascarpone

By ccavaletti

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

Details

Servings 4

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