casalinga dreaming

Sometimes you're just in the mood for something warming, tasty and just a little bit creamy.  That's sort of how I felt yesterday, when I got back from zumba (which, by the way, is so fun, you should try it!!).  This pasta fills the ticket perfectly!  The mascarpone makes it creamy, but not heavy as it would be, were it made with cream.  The other bits and pieces give it a lift, and stop it tasting the same as a standard carbonara-style sauce.  Great to warm you up, fill you up and make your house smell amazing.  The quantities listed makes enough for four people, so great to whip for for friends, enjoy with a glass of the ol' vino rosso.  Buon appetito!! 

Bacon and mascarpone pasta (serves 4)

olive oil
4 rashers bacon, sliced into 1 cm pieces
1 cup olives (pitted or not, up to you, though pitted may be preferable)
400 g short pasta (penne, spirali, rigatoni etc)
1/2 cup pumpkin seeds
200 g mascarpone cheese
2 tbsp chopped parsley
zest of 1 lemon
parmesan cheese, grated

1. Put pasta on to cook.
2. Toast pumpkin seeds in dry pan, set aside. 
3. Fry bacon and olives together until bacon is crispy. 
4. Stir everything together, including cooked pasta.  Serve with freshly grated parmesan.

Thanks to Serena Cameirano, who took the lovely photo which I've purloined, when she was back in Albisola Superiore recently.  Dai, Savona, dai!!  xx