Directions

1. Bring a large pot of salted water to a boil while you make the sauce.
2. For the sauce, put a large nonstick frying pan over medium-high heat. Add the bacon and saute until it starts to turn brown and crisp, about 5 minutes. Pour off excess fat from the pan. Add the olive oil. Let it heat briefly, then add the butter and, when it is only partially melted, quickly add the cream and chicken broth. Bring to a boil. Spoon in the mascarpone and whisk as it melts and the sauce becomes smooth and creamy. Set the sauce aside, covered to keep it warm.
3. When the pot of water comes to a boil, add the pasta and cook until it is al dente, tender but still slightly chewy, following the manufacturer’s suggested cooking time.
4. In a colander set over a bowl in the sink, drain the pasta, saving 1/4 cup (60 ml) of its cooking water. Add the pasta, still slightly dripping, to the pan of still-hot sauce. Stir in the Parmesan, pepper, and 1 tablespoon of parsley. Toss the pasta well, adding little by little enough of the reserved cooking water to help the pasta and sauce blend together more easily.
5. Using a pasta server or tongs, transfer the pasta to individual heated pasta bowls or plates, mounding it attractively. Garnish with more parsley and serve immediately.