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.
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
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.