Prawn And Pancetta Tagliatelle With Mascarpone

• 12 slices pancetta
• 12 prawns peeled
• 11 ounces tagliatelle
• 4 tablespoons olive oil
• 1 onion peeled and finely diced
• 1 lemon zested
• 1/2 pound mascarpone
• 1 2/3 cups whole milk or 2%
• 8 tablespoons lemon juice
• 4 sprigs fresh parsley finely chopped
• 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 zested, mascarpone, milk, lemon juice, parsley, lemon slices

Taken from www.yummly.com/recipe/Prawn-and-Pancetta-Tagliatelle-with-Mascarpone-1412983 (may not work)