Ingredients
12ozfarfalle pasta
3tbspunsalted butter
2largebartlett pears
salt and freshly ground pepper
½cupmascarpone
½cuppecorino romano cheese,freshly grated
2tbspflat leaf parsley,finely chopped
Preparation
In a large pot of boiling salted water, cook the farfalle pasta until al dente
Drain the farfalle thoroughly, reserving ¾ 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 for about 5 minutes, stirring occasionally, until softened but not browned.
Season the pears with salt and pepper.
Add the farfalle, mascarpone, Pecorino and ½ cup of the pasta cooking water to the skillet and cook over moderately low heat for about 2 minutes, stirring, until the sauce is thick and creamy; 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.
