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. More Pasta Recipes

Total Time:
30 mins


  • 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


  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.

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