- Rachael Ray - https://www.rachaelray.com -

Penne with Pancetta, Peas and Mascarpone

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].

Ingredients

Preparation

Bring a large pot [2] of water to a boil for cooking the pasta.

Heat a skillet over medium to medium- high. Add the olive oil, two turns of the pan [2]. 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 cup 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 [3] topped with a little Pecorino, some mint and parsley.