Prawn And Pancetta Tagliatelle With Mascarpone

• 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

1. Wrap a slice of pancetta around each prawn. Refrigerate. Cook pasta in boiling salted water according to directions on package. Drain.
2. 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.
3. 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.

pancetta, prawns, tagliatelle, olive oil, onion, lemon, mascarpone, milk, lemon juice, parsley, lemon slices

Taken from recipes-plus.com/api/v2.0/recipes/16094 (may not work)