Pancetta prawns on tagliatelle with lemon-mascarpone sauce

Name: Pancetta prawns on tagliatelle with lemon-mascarpone sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 12 raw organic shrimps (approx. 240 g; without head, with shell; fresh or frozen); 1 Organic lemon,; 1 Onion; 4 Stem(s) Parsley; 400 g ribbon noodles (e.g. tagliatelle); 7-10 Tbsp salt, pepper, sugar; 12 discs Pancetta (Italian air-dried bacon); 3 TABLESPOONS Oil; 250 g Mascarpone; 400 ml Milk

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

12 raw organic shrimps (approx. 240 g; without head, with shell; fresh or frozen)
1 Organic lemon,
1 Onion
4 Stem(s) Parsley
400 g ribbon noodles (e.g. tagliatelle)
7-10 Tbsp salt, pepper, sugar
12 discs Pancetta (Italian air-dried bacon)
3 TABLESPOONS Oil
250 g Mascarpone
400 ml Milk

Directions

1
Defrost the prawns if necessary. Wash lemon hot, dry and grate half of the peel. Squeeze the lemon. Peel and chop the onion. Wash parsley, shake dry and chop finely.
2
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Peel the prawns. Cut lengthwise into the back, remove the dark intestine. Rinse, dab dry.
3
Wrap each with 1 slice of pancetta.
4
Heat 1 tablespoon of oil in a saucepan. Fry the onion until transparent. Stir in mascarpone and milk. Stir in lemon zest and juice. Heat, but do not boil! Season with salt, pepper and 1 pinch of sugar.
5
Heat 2 tablespoons of oil in a frying pan. Fry the pancetta prawns for 3-4 minutes while turning. Drain the noodles. Add the sauce and parsley back to the pot and mix. Arrange the prawns on top.