Gino's fettuccine with minced pork and mascarpone
Gino’s sunning it up in Sardinia as he cooks up a delicious pork ragu fettuccine for his friends - al fresco style!
8 tbsp olive oil
1 tbsp fresh rosemary leaves, finely chopped
100g salted butter
1 large red onion, peeled and finely chopped
500g minced pork
250g Mascarpone cheese
100g frozen peas, defrosted
2 tbsp freshly chopped flat leaves parsley
500g dried or fresh egg Fettuccine
60g freshly grated Pecorino Sardo cheese
1 tsp ground black pepper
Fill a large saucepan with 4 litres of water, add in 1½ tbsp of fine salt and bring to the boil on a high heat.
Pour 4 tbsp oil, the rosemary and butter into a medium size saucepan and place onto a medium heat. As soon as the rosemary starts to sizzle, add in the onions and fry for 8 minutes, stirring occasionally with a wooden spoon.
Add in the minced pork with 2 tsp of salt and continue to cook for 15 minutes, keep stirring allowing the minced pork to break up into small pieces.
Stir in the Mascarpone cheese, peas, black pepper and parsley and cook for 1 minute. Check if needs a little more salt and set aside.
Cook the pasta in the boiling water until al dente – “to get the al dente perfect bite, cook the pasta 1 minute less than instructed on the packet and always cook the pasta with the lid off”. Stir every minute or so.
Drain and tip the pasta back into the saucepan. Pour over the mascarpone sauce with the Pecorino cheese and stir all together for 20 seconds allowing the flavours to combine.
Serve on warm plates and drizzle over the remaining olive oil.