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1
Preheat the oven to 350.
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2
Season the rabbit inside and out with salt and pepper and stuff the cavity with two-thirds of the herb sprigs.
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3
Arrange the remaining sprigs on top.
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4
Wrap the rabbit in the pancetta strips, making sure the loin and legs are covered.
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5
Using cotton string, tie the rabbit at 2-inch intervals to secure the pancetta.
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6
Set the rabbit in a roasting pan and roast for 30 minutes.
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7
Turn, baste with the wine and cook for about 30 more minutes, or until the juices run clear with a thigh is pierced; the meat will be pink around the joints.
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8
Let cool.
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9
Finely chop enough of the cooked pancetta to equal 1/3 cup.
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10
Discard the remaining pancetta and the herbs.
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11
Remove the rabbit meat from the bones and cut it into 3/4-inch pieces.
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12
In a small saucepan of boiling salted water, blanch the fava beans for 1 minute.
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13
Drain the beans and rinse with cold water.
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14
Peel off and discard the tough bean skins.
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15
In a medium saucepan of boiling salted water, cook the penne until al dente, about 1 minutes; drain the pasta and toss with 1 tablespoon of the butter.
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16
Meanwhile, in another large saucepan, bring the chicken stock to a boil.
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17
Add the fava beans and simmer over moderately low heat until they are tender, about 3 minutes.
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18
Add the reserved pancetta and the rabbit and cook over moderately high heat, stirring, until the stock is almost completely absorbed, about 2 minutes.
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19
Removed from the heat and stir in the pasta, the mascarpone and the remaining 1 tablespoon of butter.
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20
Season with salt and pepper and serve at once.
