Pop 180g of Nduja and a Burrata into a blender and blitz for a minute.
Then start adding the Cream a small drop at a time until the sauce is thick smooth and creamy.
Season the Sauce and give it one last blend.
Stick the Sauce into a bowl ready to use.
Throw the Tagliatelle into a saucepan of heavily seasoned boiling water and cook for 2 minutes less than the time on the packet until perfectly el dente.
While the Pasta cook finely dice up a bunch of the Parsley and Basil and pop into a bowl.
Also, cut off a few slices of Lemon.
When the Pasta is cooked remove a cup full of the Pasta water and transfer the Pasta to another pan and add a few spoons of the Nduja and Burrata Sauce.
Toss the Pasta in the Sauce and give it a good mix before adding a splash of the Pasta water and a good sprinkle of the herbs.
Add a good squeeze of Lemon juice and give the Pasta one last good mixing up until the Sauce is beautiful and creamy.
Pop the Pasta on a plate and finish with a sprinkle of the herbs and a grating of Parmesan
