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Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, peel and finely slice the garlic. Run your knife down the back of 2 prawns, so they'll butterfly as they cook, then finely chop the rest.
Put a large non-stick frying pan on a medium heat.
Finely slice the pancetta, sprinkle into the pan with 1 tablespoon of olive oil and fry until lightly golden.
Toss in the garlic and whole prawns for 2 minutes, then go in with the wine and let it cook away.
Toss through the chopped prawns and mascarpone for 1 minute, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it.
Roughly chop the rocket, add most of it to the pan and toss it all together over the heat until you have a silky sauce. Subtly season to perfection with the Parmesan and black pepper.
Serve sprinkled with the remaining rocket and an extra grating of Parmesan, if you like.