A triumphant pasta created in next to no time from a few basic Italian ingredients.
Cook the pasta following guidelines on the packet.
As the pasta is cooking cut the pancetta into short, narrow strips. Put the strips into a small sauté pan or frying pan and turn the heat to medium. Cook until it becomes very lightly browned, but not crisp, and the fat melts. Pour off from the pan all but 2 tablespoons of pancetta fat.
Slice the mushrooms and add them with the thawed peas to the pan with the pancetta. Cook on a medium heat for 1 or 2 minutes, stirring to coat the peas thoroughly. Add the mascarpone and keep stirring for another minute.
Drain the pasta and immediately put it in the pan with the mascarpone, pancetta, mushrooms and peas. Toss thoroughly, add the grated parmesan, and season with salt and pepper. Toss
Once or twice again and serve at once.
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