Recipes Creamy Pear, Mascarpone and Pecorino Farfalle 5.0 (5,151) Add your rating & review 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. More Pasta Recipes By Lidia Bastianich Updated on October 19, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 4 Ingredients 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 Directions 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. Rate it Print