Creamy Pear, Mascarpone and Pecorino Farfalle

1. 1

   In a large pot of boiling salted water, cook the farfalle pasta until al dente.

2. 2

   Drain the farfalle thoroughly, reserving 3/4 cup of the pasta cooking water.

3. 3

   Meanwhile, in a large, deep skillet, melt the butter.

4. 4

   Add the sliced pears and cook over moderately high heat, stirring occasionally, until softened but not browned, about 5 minutes.

5. 5

   Season the pears with salt and pepper.

6. 6

   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.

7. 7

   Season the pasta with salt and pepper and stir in the chopped parsley.

8. 8

   Transfer the pasta to bowls and serve.

* Per serving · 4 servings · Values may vary.