HOW TO COOK: FETTUCCINE WITH COBBLED LANE CURED NDUJA, MASCARPONE & AMALFI LEMON

 


One of our most popular dishes at Padella, this fiery number is made with Nduja from the incredible London salumi specialists, Cobble Lane Cured. Infused with chilli, this lightly cured sausage originated in Calabria, Italy. When combined with the creamy mascarpone and zingy Amalfi lemon this spicy sauce is taken to the next level.

IN YOUR PADELLA PASTA KIT:

  • Hand-rolled fettuccine, made freshly at Padella each day
  • Cobble Lane Cured Nduja, mascarpone and Amalfi lemon sauce
  • San Pietro 24-month aged parmesan
  • Instructions

IN YOUR KITCHEN

2 large pots.
One with 2-3L of water to boil the pasta. The other large enough to heat the sauce and throw the pasta into.

A handful of fine table salt. 
About 30g to season the water.

Colander/sieve & bowl. 
Sit the colander or sieve over a bowl in the sink to catch the salty, starchy goodness of the pasta water when you drain the pasta. You’ll need about 60-120ml to mix the cooked pasta and sauce together.

Ladle, large metal spoon or measuring jug. 
You’ll ladle/spoon small amounts of the reserved pasta water into the sauce and pasta. Or use a measuring jug with about 120ml of the pasta water and pour it into the pan, splash by splash.

Wooden spoon. 
To stir it up.

Tongs.
We love tongs but a fork and spoon will do too.

2 warm plates. 
Or one if you’re not sharing. Who are we to judge?
 
LET'S DANCE THE 8 STEPS
  1. Lightly fondle the fettuccine to ensure the strands aren't stuck together. If they are, gently tease them apart.

  2. In a large pot, bring 2-3L water up to a rolling boil (not just a simmer). Season with a handful (approx. 30g) of fine salt so it tastes like mild sea water.

  3. In the second pot (which must be big enough for the pasta and sauce together) heat the sauce on a low to medium heat until it’s hot. Add a ladleful (approx. 60ml) of the seasoned pasta water to loosen.

  4. You’re ready to get bums on seats now. Add the pasta to the boiling water. Cook for 60 seconds, no more as the pasta will continue to cook when you mix it with the sauce.

  5. Drain the pasta into the colander and bowl to catch the pasta water. Then transfer the pasta to the pan with the sauce.

  6. Energetically stir the pasta and tomato sauce over a medium heat while adding your retained pasta water spoonful by spoonful to make the sauce viscous. Do this for about 30 seconds until each strand is covered in sauce. If it’s a bit soupy, don’t worry. Just cook it for a bit longer until the liquid reduces.

  7. Serve onto warm plates and sprinkle the San Pietro aged parmesan over the pasta.

  8. Eat immediately because pasta waits for no one!

We'd love to see your finished dish, tag us @padella_pasta