Creamy Penne with Pancetta and Mascarpone
Creamy Penne with Pancetta and Mascarpone



  • 1 pack of penne
  • 4 chopped shallots
  • 2 cloves of garlic, chopped
  • Olive oil
  • 2 packs of chopped pancetta
  • 1 red chilli, chopped
  • 2 heads of radicchio
  • A glass of white wine
  • 150ml veg stock
  • Small tub of heavy cream
  • Juice and zest of 1 lemon
  • 1 tbsp mascarpone cheese
  • Cook the pasta in a large pan of salted water until al dente. Drain, and return to the pan.
  • Meanwhile, cook the onion and garlic in a little oil until softened, remove from the pan, and then fry the pancetta, radicchio, and chilli for a few minutes. Pour in the wine and stock, and reduce for a few minutes. Stir in the cream, cook for a few minutes more, then add the mascarpone, lemon zest and juice, and mix well. Add this mixture to the pasta, stir, then serve scattered with parsley.
30 mins
4 serving

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