Recipe & photography by Ed Barrow.
Ingredients
- 150g of Northern Pasta Co Gigli
- 25g of salted butter
- 1 banana shallot, finely chopped
- 1 tbsp of truffle butter or pate
- 2 large tbsp of mascarpone
- 100g of Brie, chopped into small pieces
Method
Start by placing a large pan of well salted water onto to boil for the pasta.
Once the water is boiling at the Gigli and cook for four minutes or until al dente.
Meanwhile, whilst the pasta is cooking make the sauce pan adding the butter to a large saute or frying pan. Place on medium heat and once melted at the shallot. Fry for four minutes until softened before adding the truffle butter and mascarpone. Add a small splash of the pasta water to loosen the sauce and let the mascarpone melt. Once the mascarpone has melted add in the Brie and season with salt and pepper.
Drain the Gigli once cooked and add to the pan with the sauce. Toss together until well combined adding a little more pasta water to loosen the sauce if needed. Divide between two bowls and serve immediately.
