Padella Fettuccine with ‘Nduja, Lemon and Mascarpone

In this recipe, the addition of mascarpone mellows the spiciness of the sausage and creates a smooth and creamy sauce, lending richness.

Padella Fettuccine with ‘Nduja, Lemon and Mascarpone

SERVES

4

PEOPLE

Ingredients

  • 450g fresh fettuccine (see recipe in Padella cookbook) *see note at end of recipe for alternatives

  • About 75g ’nduja

  • 500g mascarpone

  • Finely grated zest and juice of 1 lemon

  • 4 tbsp finely chopped flat-leaf parsley

  • Sea salt

  • Parmesan, finely grated, to finish

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