Creamy Pear, Mascarpone and Pecorino Farfalle – a delicious recipe with farfalle pasta, unsalted butter, Bartlett, Salt, mascarpone, freshly grated Pecorino Romano cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a large pot of boiling salted water, cook the farfalle pasta until al dente.
2
Drain the farfalle thoroughly, reserving 3/4 cup of the pasta cooking water.
3
Meanwhile, in a large, deep skillet, melt the butter.
4
Add the sliced pears and cook over moderately high heat, stirring occasionally, until softened but not browned, about 5 minutes.
5
Season the pears with salt and pepper.
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
Season the pasta with salt and pepper and stir in the chopped parsley.
8
Transfer the pasta to bowls and serve.
514
kcal
Calories
20
g
Fat
64
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 oz. farfalle pasta, 3 tbsp. unsalted butter, 2 large Bartlett pears, Salt and freshly ground pepper, and more.
Yes, Creamy Pear, Mascarpone and Pecorino Farfalle falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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