Creamy Pear and Mascarpone Pasta

This creamy pear and mascarpone pasta gets its kick from pear tossed in mascarpone cheese and crispy prosciutto. Ready on the table in 15 minutes and it’s perfect for a quick weeknight recipe.

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Fraaands, let me be frank: I’m totally in love. Crispy prosciutto, pear, mascarpone, and fresh pasta, comin in hot. ♡ I mean, wow!

I tried this pasta combination back in April and can’t wrap my mind since then. This creamy pear with mascarpone pasta is simple, comforting, and so surprisingly good. I don’t even know what to say about this, but there are so many reasons why I love this recipe:

• 15 minutes meal. Who can resist that?
• Perfect for a quick weeknight recipe
• Easy ingredients. You only need prosciutto, mascarpone cheese, parmesan cheese, pear, and fresh pasta or pappardelle
• So comforting
• So creamy
• Super addictive. You’ve been warned!

What kind of pear can I use?

I chose to use Bosc for its crisper and smoother texture and availability, which are in season in the fall through winter.

How do you know if a Bosc pear is ripe?

Always pick pears that are firm and unblemished. A typical bosc pear usually ripes at room temperature in 3-6 days.

How to make creamy pear and mascarpone pasta?

You want to crispy fry thinly-sliced prosciutto; however, if you’re not a fan of prosciutto, you can skip this ingredient. Set aside the prosciutto when done. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, turn off the heat and reserve the pasta water. Melt the butter in the same pan over medium-high. Add the pear slices, season with salt and pepper, and cook for 2-3 minutes. Add the cooked pasta and mascarpone cheese. Toss until the mascarpone has warmed and coated the noodles, adding splashes of pasta water as needed to help thin the sauce. Garnish with chopped parsley, prosciutto, and parmesan cheese.

Can I use gluten-free pasta?

Yes! You can use gluten-free egg pappardelle pasta and make this creamy pear and mascarpone pappardelle. Full of flavor and the perfect fall comfort food.

Need more easy recipes similar to this creamy pear and mascarpone pasta?

• Instant Pot Miso Salmon. Instant Pot Miso Salmon is a go-to for busy nights; it has all of the flavors you crave with this Asian inspired dish and the convenience of instant pot cooking.
• Seared Salmon with Roasted Corn Salsa. Fresh, heart-healthy Seared Salmon with Roasted Corn Salsa is an absolute delicious lunch or dinner that’s served in well under 30 minutes.
• My second cookbook, One-Pot Cooking for Two is available for pre-order so you can use this link to place your order

Okay, enough said. This creamy pear and mascarpone pasta or creamy pear and mascarpone pappardelle await you and it is SO MUCH YUMMMMMY!

Creamy Pear and Mascarpone Pasta

This creamy pear and mascarpone pasta get its kick from pear tossed in mascarpone cheese and crispy prosciutto. Ready on the table in 15 minutes and it’s perfect for a quick weeknight recipe.

5 from 49 votes

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Course: Dinner, Lunch

Cuisine: Italian

Author: Linda Kurniadi

Ingredients

• 9 ounce fresh pasta
• ½ small Bosc pear thinly sliced
• 4 counces thinly sliced prosciutto cut into ¼-inch slices
• 2 tablespoons unsalted butter
• ¼ cup mascarpone cheese
• 2 tablespoons parmesan cheese
• 1 tablespoon freshly chopped parsley
• 1 tablespoon olive oil
• Salt to taste
• Black pepper to taste

Instructions

• Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than package directions.
• Heat a large skillet over medium-high heat. Add the oil and chopped prosciutto. Cook, stirring constantly until crisp and golden brown, mabout 4 minutes. Using a slotted spoon, remove the prosciutto to a paper towel lined plate.
• Add unsalted butter to the same skillet. Add pear, salt, and pepper, and cook, stirring often, about 1 minute. Transfer the pasta to the skillet. Add the mascarpone cheese. Toss until the mascarpone has warmed and coated the pasta, adding splashes of pasta water as needed to help thin the sauce.
• Taste and add salt and pepper as desired. Divide into plates and garnish with parsley, prosciutto, and parmesan cheese.

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