We looove this pork pasta in a light cream sauce, and Cheddar enjoys licking up any shredded cheese.
1/4 teaspoon baking soda
4 teaspoons water
8oz ground pork
3 minced garlic cloves
1 and 1/4 teaspoons fresh rosemary
1/8 teaspoon ground nutmeg
8 ounces cremini mushrooms, trimmed and chopped
2 tablespoons olive oil
3/4 cup heavy cream
1 lb medium pasta shells (or orecchiette if you can find it)
1/2 cup dry white wine
3/4 cup grated Pecorino Romano
3 tablespoons parsley
1 tablespoon lemon juice
Based on a recipe from the Complete America’s Test Kitchen Cookbook – I highly recommend it!
- Dissolve 1 1/8 teaspoons salt and the baking soda in 4 teaspoons water in a medium bowl. Add in the ground pork and fold to combine. Let stand for 10 minutes.
- Add 1 tsp minced garlic, 3/4 tsp rosemary, nutmeg, and 3/4 tsp pepper into the ground pork mixture. Stir to combine.
- Heat 1 tablespoon of oil over a saucepan on medium heat. Add the ground pork mixture, breaking up the pork into small chunks as it cooks. When browned and cooked, transfer to a bowl and add in the heavy cream.
- Cook your pasta according to the packaging until al dente. Make sure you reserve 1 and a half cups of the cooking water, then drain the pasta normally.
- In your now empty saucepan, heat 1 tablespoon of olive oil. Add the cremini mushrooms and 1/8 tsp tsp of salt. Cook until the mushrooms are browned, around 6 minutes. Stir in your remaining garlic, rosemary, and 1/2 tsp pepper. Stir in the wine and cook until it seems completely evaporated. Stir in your meat and cream mixture, and reserved cooking water. Remove the pan from heat and stir in the Pecorino Romano until smooth.
- Mix the sauce with your pasta. Add parsley and lemon juice and toss well to coat the pasta. Season with extra salt/pepper if needed and serve!