Speedy tagliatelle with ‘nduja, mascarpone and spinach

Method

1. You’ll need a heatproof bowl that sits snugly on top of a large saucepan without any gaps (so it works as a lid but doesn’t touch the water). Fill the pan with boiling water from the kettle, season with salt, then return to the boil over a high heat. Add the tagliatelle, cover with the bowl, bring back to an energetic simmer and cook for 2 minutes. Remove the pan from the heat, keeping the bowl in place and set a timer for the cooking time of the pasta minus 2 minutes (so if the pack says 8 minutes, set the timer for 6).
2. Meanwhile, put the ‘nduja in the bowl above the pan and stir to help it break down as it heats through. Once it’s melted into a looser paste, stir in the mascarpone.
3. When the pasta timer is up drain the pasta, reserving a mugful of the cooking water. Tip the pasta back into the pan, then scrape in the ‘nduja sauce along with a few spoonfuls of the cooking water. Mix well over a medium heat until all combined and the pasta is coated in a glossy sauce (about 1-2 minutes at the most). Stir in the spinach, squeeze over the lemon juice and season with salt and pepper to taste. Serve topped with some grated parmesan.