2 large - Bartlett pears (peeled, cored and sliced)
- Salt and ground pepper
1/2 cup - Mascarpone
1/2 cup - Grated Pecorino Romano cheese, plus more for serving
2 tbsp - Finely chopped flat-leaf parsley
In a large pot of boiling salted water, cook the farfalle pasta until al dente. Drain the farfalle thoroughly, reserving 3/4 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, stirring occasionally, until softened but not browned, about 5 minutes. Season the pears with salt and pepper.
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. Season the pasta with salt and pepper and stir in the chopped parsley. Transfer the pasta to bowls and serve.
Very good and elegant. Looks/tastes like a restaurant meal.