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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil for cooking the pasta.

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  • Heat a skillet over medium to medium- high. 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 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 topped with a little pecorino, mint and parsley.

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