Jamie Oliver

Beautifully cheesy pasta fonduta

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Beautifully cheesy pasta fonduta

Serves 4
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    307
    15%
  • Fat
    12.2g
    17%
  • Saturates
    6.2g
    31%
  • Protein
    13.9g
    31%
  • Carbs
    34.3g
    13%
  • Sugar
    3.1g
    3%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Foodtube
Recipe From

Foodtube

Nutrition per serving
  • Calories
    307
    15%
  • Fat
    12.2g
    17%
  • Saturates
    6.2g
    31%
  • Protein
    13.9g
    31%
  • Carbs
    34.3g
    13%
  • Sugar
    3.1g
    3%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 2 tablespoons mascarpone cheese
  • 40 g blue cheese
  • 40 g goats cheese
  • 4 sprigs of fresh marjoram
  • 1 lemon
  • 250 g tagliolini
  • 1 small bunch of fine asparagus
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
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Method

Place a large pan of salted boiling water on a high heat. Bring to the boil, then reduce the heat to low. Place a large heatproof bowl over the saucepan, add the cheeses and stir until melted. Pick in most of the marjoram leaves, grate in the zest of half a lemon and stir to combine. Remove the bowl from the heat and set aside, then turn up the heat to high and add a pinch of salt. Once the water is boiling, add the pasta and cook according to pack instructions.

When there’s about 2 minutes left to go, halve the asparagus at an angle and add to the pasta. Drain in a colander, reserving a cupful of cooking water, and add to the cheese. Toss to coat, loosening with a splash of the reserved cooking water, if needed.

Place on a serving platter, grate a little more lemon zest on top, scatter over the reserved marjoram and season with a good pinch of black pepper. Drizzle over a little extra virgin olive oil and serve.

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