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!

INGREDIENTS:

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

Fine salt

1 tsp ground black pepper

METHOD:

  • 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.