Creamy Pork Tenderloin Pasta (Tagliatelle alla Castellana)

Name: Creamy Pork Tenderloin Pasta (Tagliatelle alla Castellana)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving
Ingredients: 12 oz tagliatelle; 5 oz pork fillet; 3 ½ oz pancetta; 5 oz mushrooms; 1 garlic clove; 1 small onion; 2 oz butter; 6 ¾ fl oz heavy cream; 1 fl oz brandy; salt; freshly ground black pepper

User Reviews

5.0

102 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4
Calories
777 kcal
Course
Main Course
Cuisine
Italian

Creamy Pork Tenderloin Pasta (Tagliatelle alla Castellana)

Daisy Meyer

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This creamy pork tenderloin pasta is a beautiful, elegant pork pasta recipe from Trentino-Alto Adige known as tagliatelle alla Castellana in Italian. The easy pork tenderloin sauce includes mushrooms, cream, brandy and pancetta! A delicious, rich, and filling Italian mountain recipe!

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Ingredients

Servings

12 oz tagliatelle fresh or dried
5 oz pork fillet cut into small cubes
3 ½ oz pancetta cut into small cubes
5 oz mushrooms I used white button mushrooms. Cut into half slices
1 garlic clove peeled and finely chopped
1 small onion peeled and finely chopped
2 oz butter unsalted
6 ¾ fl oz heavy cream
1 fl oz brandy
salt for pasta and to taste
freshly ground black pepper. to taste

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Instructions

Put a pot of water onto to boil for the pasta. Add salt once it starts to boil and bring it to boil again.
In a heavy skillet or frying pan, melt the butter over medium heat. Add the chopped onion and garlic, cooking until the onion softens slightly.
Add the sliced mushrooms to the pan and continue cooking until they start to brown slightly. Then add the pancetta and cook until it begins to brown.
Next, add the pork tenderloin pieces to the pan. Cook for just a few minutes, ensuring the pork remains slightly pink and is not overcooked.
Increase the heat and add a measure of brandy. After the alcohol evaporates, lower the heat and stir in the heavy cream. Let the sauce simmer for about 3 to 4 minutes, allowing it to reduce slightly. Season the sauce with salt and freshly ground black pepper to taste.
While the sauce simmers, cook the tagliatelle al dente according to the package instructions. For fresh tagliatelle, this should take about 4-5 minutes, and for dried, around 10 minutes.
Before draining the pasta, save a cup of the pasta cooking water. Drain the pasta and then add it to the sauce in the skillet. Stir well to ensure the pasta is evenly coated with the creamy sauce. If the sauce appears dry, add some reserved pasta water to adjust the consistency.
Serve the dish immediately, optionally garnished with grated Parmigiano Reggiano or Grana Padano.

Notes

This recipe can be made with dried, fresh or homemade tagliatelle. You could also use pasta tubes such as penne.
The original recipe calls for fresh porcini mushrooms but normal white or brown champignon mushrooms work very well too! I wouldn't recommend dried porcini.

Nutrition Information

Show Details

Calories 777kcal (39%) Carbohydrates 63g (21%) Protein 25g (50%) Fat 45g (69%) Saturated Fat 24g (120%) Polyunsaturated Fat 4g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 197mg (66%) Sodium 315mg (13%) Potassium 608mg (17%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1174IU (23%) Vitamin C 3mg (3%) Calcium 77mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 777 kcal

% Daily Value*

Calories	777kcal	39%
Carbohydrates	63g	21%
Protein	25g	50%
Fat	45g	69%
Saturated Fat	24g	120%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	13g	65%
Trans Fat	1g	50%
Cholesterol	197mg	66%
Sodium	315mg	13%
Potassium	608mg	13%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	1174IU	23%
Vitamin C	3mg	3%
Calcium	77mg	8%
Iron	2mg	11%