Simple food...

Adapted from “Gino’s Italian Express” by Gino D’Acampo

Gino prepared this on top of the Fiat factory in Turin and it looked so good and so simple I went out and bought the White Tuffle Olive Oil just for it!

This is a variation of the original dish which uses fettuccine as the family wanted “thin spaghetti” so I decided to give it a try. It works but use the past of your choice!

Makes 4

Ingredients:

• 1 tablespoon chopped fresh rosemary
• 1 large onion, peeled and finely chopped
• 500g minced pork
• 250g mascarpone cheese
• 150g frozen peas, defrosted
• 350g dried long pasta of your choice
• 60g freshly grated pecorino cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• 100g salted butter
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• 4 tablespoons white truffle olive oil

Instructions:

1. Fill a large saucepan with 4 litres of water, add 1 tablespoon of salt and bring to the boil over a high heat.
2. 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.
3. 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.
4. Cook the pasta 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.
5. Remove the pasta 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.
6. To serve, divide among warm plates and drizzle over the truffle oil.