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