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Penne with Pancetta, Peas and Mascarpone


  • 2 tablespoons olive oil

  • 1/4 pound pancetta, diced

  • 1 onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 1/2 cup dry white wine

  • 1 cup chicken stock

  • 1/4 cup heavy cream

  • 2 cups frozen peas

  • Salt and pepper

  • 1 pound penne pasta

  • 3/4 cup mascarpone

  • 1 tablespoon fresh lemon juice

  • Grated Pecorino cheese, for garnish

  • Mint and parsley, finely chopped, for garnish


Bring a large pot 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. 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, some mint and parsley.