Fettuccine with minced pork, mascarpone and white truffle oil

This recipe is easy to make and the whole family will enjoy. The minced pork makes a lovely change from beef that is more commonly served with pasta.

Serves 4

Ingredients

4 tablespoons olive oil100g salted butter1 tablespoon chopped fresh rosemary1 large onion, peeled and chopped 500g minced pork250g mascarpone cheese150g frozen peas, defrosted2 tablespoons chopped fresh flat-leaf parsley350g dried fettuccine60g freshly grated pecorino cheese 4 tablespoons white truffle olive oil Salt and freshly ground black pepper

Method

• Fill a large saucepan with 4 litres of water, add 1 tablespoon of salt and bring to the boil over a high heat.

• Meanwhile, heat the oil, butter and rosemary in a medium saucepan over a medium heat. As soon as the rosemary starts to sizzle, add the onion and fry for about 8 minutes, stirring occasionally.

• Add the pork, season with salt and pepper and fry for 15 minutes, stirring frequently. Stir in the mascarpone, peas and parsley and cook for 1 minute.

• Cook the fettuccine in the boiling water (uncovered) until al dente. To get the al dente perfect bite, cook the pasta 1 minute less than instructed on the packet. Stir every minute or so. Scoop out a cupful of the cooking water and stir about 2 tablespoons into the sauce.

• Remove the fettuccine from the water using tongs or a spaghetti spoon and put it directly in the pan with the sauce without draining. Toss for about 20 seconds to coat the pasta. Stir in the pecorino.

• To serve, divide among warm plates and drizzle over the truffle oil.

The recipes are all taken from Gino's new book - click here for more information.