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!


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


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.