Creamy Pear, Mascarpone and Pecorino Farfalle

Chef Way Lidia Bastianich fills fresh homemade ravioli with a delicious sweet-salty mixture of pear, Pecorino and mascarpone.

Easy Way Toss store-bought farfalle pasta with pears, Pecorino and mascarpone—no stuffing required.

In a large pot of boiling salted water, cook the farfalle pasta until al dente. Drain the farfalle thoroughly, reserving 3/4 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, stirring occasionally, until softened but not browned, about 5 minutes. Season the pears with salt and pepper.
Add the farfalle, mascarpone, Pecorino and 1/2 cup of the pasta cooking water to the skillet and cook over moderately low heat, stirring, until the sauce is thick and creamy, about 2 minutes; 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.