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.

Slideshow: More Pasta Recipes

  • Total Time:
  • Servings: 4

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  • 12 ounces farfalle pasta
  • 3 tablespoons unsalted butter
  • 2 large Bartlett pears—peeled, cored and thinly sliced
  • Salt and freshly ground pepper
  • 1/2 cup mascarpone
  • 1/2 cup freshly grated Pecorino Romano cheese, plus more for serving
  • 2 tablespoons finely chopped flat-leaf parsley

How to make this recipe

  1. 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.

  2. 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.

  3. 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.

Contributed By Published March 2007

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