- Pasta of your choice, I do 150g fresh per person or 100g dried
- 70g butter
- 2 tbsp nduja paste
- ¾ cup cream
- 60g parmesan, finely grated
- 1 - 1.5 tbsp lemon juice (depending on the level of your lemon love!)
- 1 ½ tsp sugar
- 1 cup flat leaf parsley, chopped
- Salt and pepper
Cook your pasta in a pot of well salted water (this sauce only takes a few mins to bring together so judge the timing of cooking your pasta based on whether you are using fresh or dried).
Melt the butter over medium heat.
When it is just starting to sizzle add the nduja and whisk into the butter, lower the heat if it's spitting and crackling too much.
Add the cream and whisk well to combine. You want a gentle simmer this whole time, it shouldn't be boiling at any point.
Add the lemon juice and sugar and stir to combine.
Add the parmesan in a few lots, whisking well in between to make sure it has melted into the sauce.
Check for seasoning, it shouldn't need salt but a few cracks of black pepper will be perfect!
Add your cooked pasta straight into the sauce and gently stir.
Add the parsley and stir.
I like to let the pasta gently bubble away in the sauce for a minute or two to thicken up.
Serve with extra parmesan and a good crack of black pepper.