<http://schema.org/recipeInstructions>
" Bring a large pot of lightly salted water to a boil. Combine mascarpone, lemon zest and juice, salt, and pepper in a large serving bowl; set aside. Heat oil in a large skillet over medium heat; add pancetta and fry until crisp, about 4 minutes. Drain on paper towels and reserve. Add squash to drippings in skillet and saute 2 minutes or until just barely tender, then scatter over top of mascarpone mixture; cover bowl with foil to keep warm. Add pasta to boiling water and cook according to package directions. Drain pasta, reserving 1/2 cup pasta cooking water. Add pasta to bowl along with butter and half of the reserved pasta water; gently toss until pasta is evenly coated, adding more pasta water if needed. Crumble reserved pancetta in large pieces over pasta; toss again. Serve with grated cheese, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a30863/lemon-pasta-squash-pancetta-recipe-rbk0410/>