Ingredients: • garlic & herb lamb meatballs • 80g pasta (penne, rigatoni, or tagliatelle) • ½ tbsp olive oil • 1 garlic clove, finely chopped • 50ml double cream (or single cream) • 25g grated Parmesan (plus extra to serve) • ½ tsp dried oregano • ½ tsp chilli flakes (optional) • Salt & black pepper, to taste • Fresh basil, to garnish
Cook pasta in salted water until al dente. Reserve 2 tbsp of pasta water. Cook meatballs until golden and cooked through. In a pan, heat olive oil, sauté garlic for 30 seconds. Add cream, oregano, chilli flakes, and half the Parmesan. Simmer gently. Toss in cooked pasta, splash in reserved pasta water, and stir until creamy. Add meatballs, season to taste, garnish with basil and extra Parmesan.
