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Prepare the ingredients.
In a separate bowl, mix the cornflour with the mascarpone. Set aside.
Pre-heat oil in the pot then add shallots. Cook until slightly brown.
Add the pasta and the ham. Cook for 1 minute, while stirring.
Deglaze the pan with the wine. Stir. Cook until the liquid has completely evaporated.
Add the stock and a little pepper. Stir well to combine.
Pressure Cooking Time: 8 mins.
Stir in mascarpone and cornflour mixture on browning for 1 minute.
Top with grated pecorino and serve.