Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. linguettine or other long pasta
1/2 cup mascarpone
1/2 cup heavy cream
Juice of 1-2 lemons
5 oz. 'nduja spread
1/4 cup Parmigiano Reggiano, finely grated
2 tbsp. parsley, finely chopped
Salt to taste
Bring a large pot of water to a boil.
Add the mascarpone and heavy cream to a large sauté pan. Stir until combined, then add lemon juice to taste.
Remove from heat and stir in the 'nduja and Parmigiano. Add salt to taste.
Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.
Strain the pasta and add it to the pan along with the creamy 'nduja sauce and 1/4 cup pasta water. Toss on medium-high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.
Add parsley and toss again until combined.
Plate and top with more parsley and Parmigiano.