15 g (1/2 oz) Parmesan cheese, grated, plus extra to serve
salt and pepper
Heat the oil in a frying pan, add the pancetta and cook until it begins to colour. Add the onion and cook for 5 minutes or until it begins to soften and turn golden.
Add the garlic and cook for 30 seconds, then stir in the chicory. Cook for a few minutes until it wilts, then pour over the wine. Cook until reduced by half, then pour over the stock and simmer for 7 minutes.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water and return to the pan.
Stir the mascarpone and Parmesan into the sauce, season well and toss through the pasta, adding a little cooking water to loosen if needed. Spoon on to serving plates and serve scattered with extra Parmesan.