Prawn And Pancetta Tagliatelle With Mascarpone - cooking recipe

Ingredients

12 slices pancetta
12 None prawns, peeled
11 oz tagliatelle
3-4 tbsp olive oil
1 None onion, peeled and finely diced
1 None lemon, zested
1/2 lb mascarpone
1 2/3 cup 2% or whole milk
6-8 tbsp lemon juice
4 sprigs fresh parsley, finely chopped
None None lemon slices, to garnish

Preparation

Wrap a slice of pancetta around each prawn. Refrigerate. Cook pasta in boiling salted water according to directions on package. Drain.
Meanwhile, heat 1 tbsp oil in a saucepan and saute the onion. Add lemon zest. Add mascarpone and milk and whisk until smooth. Stir in lemon juice. Season and set aside in a warm place.
To finish, heat 2-3 tbsp oil in a frying pan and saute prawns for 3-4 mins. Season. Toss the tagliatelle in the sauce and arrange on plates. Top with prawns and garnish with parsley and lemon slices.