Recipe and photography by Izzie Cox
Ingredients
300g Northern Pasta Co Casarecce
650ml whole milk
50g unsalted butter, cut into cubes
1 tsp English mustard
150g red Leicester, grated
1 ball of mozzarella, torn
50g Parmesan, finely grated
Salt and freshly ground black pepper
Method
Put the pasta, milk, 350ml water, butter, 1 teaspoon salt and lots of pepper in a large saucepan on a medium high heat.
Bring to a simmer, then turn the heat down to medium and cook for 7-8 minutes, stirring often, until the pasta is cooked and the sauce has thickened.
Stir the mustard and cheese through the pasta and mix until melted.
