Creamy Pork Tenderloin Pasta (Tagliatelle alla Castellana)
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4
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Calories
777 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Pork Tenderloin Pasta (Tagliatelle alla Castellana)
Description
This dish begins with sautéing onions and garlic in butter to build a fragrant base, followed by browning mushrooms and pancetta. Small cubes of pork tenderloin are then added and cooked briefly to keep them juicy and tender. A splash of brandy is added and cooked off to impart subtle flavor complexity before heavy cream is stirred in and reduced slightly to form a creamy sauce.
Meanwhile, tagliatelle noodles are cooked al dente and combined with the sauce to coat each strand. The finished pasta balances savory pork and pancetta richness with the earthiness of mushrooms and freshness of aromatics. The cream sauce lends a velvety texture that lightly envelops the tender meat pieces.
This dish works well as a cozy main course, complimented by a simple green side salad or crusty bread. It can be adapted with either fresh or dried pasta types. The recipe relies on careful timing to keep pork tender and sauce smooth rather than overcooked or heavy.
Ingredients
- 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 peeled and finely chopped, clove
- 1 onion peeled and finely chopped, small
- 2 oz butter unsalted
- 6 ¾ fl oz heavy cream
- 1 fl oz brandy
- salt for pasta and to taste
- black pepper to taste, freshly ground
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
- Use fresh, dried, or homemade tagliatelle; pasta tubes like penne are acceptable substitutes.
- White button or brown champignon mushrooms can be used in lieu of the recommended fresh porcini.
- Avoid dried porcini mushrooms as their texture differs significantly from fresh varieties.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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