- 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
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.