Penne with Pancetta, Peas and Mascarpone – Rachael Ray

Ingredients

• 2 tablespoons olive oil
• 1/4 pound pancetta, diced
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1/4 cup heavy cream
• 2 cups frozen peas
• Salt and pepper
• 1 pound penne pasta
• 3/4 cup mascarpone
• 1 tablespoon fresh lemon juice
• Grated Pecorino cheese, for garnish
• Mint and parsley, finely chopped, for garnish