This is a quick pasta dish that is sure to impress. My wee girls really like this, but it’s equally impressive as a weekend date night meal, served with a nice bottle of Cirò Rosso. Magnifico!
Ingredients
250g linguine
60g mascarpone
60g double cream
Juice of 1-2 lemons
140g nduja spread (finely chopped/blitzed chorizo would also work)
30g parmesan finely grated
2 tbsp fresh parsley, finely chopped
Salt and pepper to taste
Method
Bring a large pot of salted water to boil. Cook the pasta until it’s al dente. Reserve 50g of pasta water.
While boiling the pasta, add the mascarpone and cream to a large pan. Stir until combined, then add lemon juice to taste.
Remove from heat and stir in the nduja and ¾ of the grated parmesan.
Strain the pasta and add it to the pan along with the sauce and 10ml pasta water. Toss on medium-high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 10ml a time.
Add ¾ of the parsley and toss again until combined. Plate and top with more parsley, parmesan and freshly ground black pepper.
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