Penne con Mascarpone e Pancetta | Penne with Mascarpone Cheese and Pancetta

Crispy pancetta sauteed with shallots then gently mixed together with imported Italian tomato pasta, and Mascarpone cheese was one of my daughter’s favorite pasta dishes growing up. I had all but forgotten about this quick and simple pasta sauce until one evening when I had a bare refrigerator ad no motivation to go to the market. I always keep a lot of Italian cheeses on hand, along with pancetta, all of which have a hefty shelf span. Some imported tomato paste and al dente pasta, BAM, dinner is served! A beautiful Madonna Nera Rosso di Montalcino takes this exquisite pasta dish to another level.

Receipt Date: September 18, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

8 ounces Pancetta, cubed

1 Shallot, minced

1/4 cup Imported Italian Tomato Paste

1/2 cup Imported Italian Mascarpone Cheese

Splash of White Wine

Pinch of Red Chili Pepper Flakes

1 pound Penne

Directions

Bring a large pot of water to a boil. Add a pinch of sea salt and the penne pasta, cook as directed until al dente. In the meantime, saute the pancetta over medium heat in a large pan. Once the pancetta begins to take on some color, add the shallots. When the shallots are translucent, stir in the tomato paste. Reserve a 1/4 cup of the pasta water before draining. Once the pasta is drained, return it to its pot and add the reserved pasta water, pancetta sauce, and the Mascarpone cheese. Gently mix together over low heat. Serve immediately with a generous sprinkle of grated Pecorino cheese.