How To Make Creamy Pear, Mascarpone and Pecorino Farfalle
Sweet and salty, this farfalle recipe is a truly classy dish with fresh pears, Pecorino Romano, and mascarpone. So easy you can do this in 30 minutes.
In a large pot of boiling salted water, cook the farfalle pasta until al dente
Drain the farfalle thoroughly, reserving ¾ cup of the pasta cooking water.
Meanwhile, in a large, deep skillet, melt the butter.
Add the sliced pears and cook over moderately high heat for about 5 minutes, stirring occasionally, until softened but not browned.
Season the pears with salt and pepper.
Add the farfalle, mascarpone, Pecorino and ½ cup of the pasta cooking water to the skillet and cook over moderately low heat for about 2 minutes, stirring, until the sauce is thick and creamy; add more pasta cooking water as needed.
Season the pasta with salt and pepper and stir in the chopped parsley.
Transfer the pasta to bowls and serve.
- Calories: 627.33kcal
- Fat: 24.35g
- Saturated Fat: 14.04g
- Trans Fat: 0.35g
- Monounsaturated Fat: 6.15g
- Polyunsaturated Fat: 1.32g
- Carbohydrates: 82.92g
- Fiber: 6.50g
- Sugar: 14.33g
- Protein: 18.70g
- Cholesterol: 71.41mg
- Sodium: 597.34mg
- Calcium: 240.30mg
- Potassium: 381.16mg
- Iron: 1.75mg
- Vitamin A: 202.34µg
- Vitamin C: 7.52mg
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