This lemony pork pasta dish is years in the making. It originally came from a Google search one Friday afternoon which brought up the bones of this recipe that I’ve since spent ages adapting and tweaking (as I tend to do with most).
I think I’ve nailed it to my tastes, and if I ever remember where I found it initially, I will provide credit. One of the best bits is that as a busy mom of a seriously energetic 3-year-old, you can make the sauce in stages over a few hours, tips in the method.
This lemony pork pasta recipe should feed four if you add a big salad or some veggies; in reality, in my house, it’s two starving adults with leftovers for a quick lunch the next day.
Lemony Pork Pasta
This lemony pork pasta dish is my recent favorite. It's packed with the cirtusy and savory taste that I know you'll love.
Ingredients
3 tablespoons olive oil
1 small onion
1 small celery stalks
2 cloves garlic
4 rashers bacon
500 grams ground pork (minced pork)
1 glass white wine- 3 tablespoons creme fraiche - reduced-fat
1 medium lemon zest
1 creme fraiche lemon juice
2 dashes ground black pepper
2 handfuls Parmesan cheese - grated
1 sprig parsley - finely chopped flat-leaf- 500 grams tagliatelle
Instructions
- In a large pan, heat the oil only very slightly, add finely chopped onion, celery and garlic and cook ever so gently for as long as you like (this is where I go and bath child), add a splash of water if it seems like it might stick, you want it super soft but not coloured.
- Chop bacon into smallish pieces, add to the pan, and cook very slow and low for as long as you like.
- Add the pork mince. Stir to break up just a bit but not too much, turn heat up to barely medium and cook until the raw pink colour is gone.
- Add the wine and a splash of more water if needed; you want a little bit of sauce but not swimming in it.
- Cook pasta according to instructions. Meanwhile, add lemon zest, juice and creme fraiche to the pork mix.
- Drain the pasta and add a good handful of freshly grated parmesan to the sauce.
- Taste for seasoning; add more pepper if needed. Throw in parsley of choice and serve in warmed bowls with plenty of parmesan and more parsley on top.
- If it’s knocking about in the fridge, garnish with a bit of finely chopped spring onion.
Nutrition
Calories: 971kcalCarbohydrates: 98gProtein: 38gFat: 41gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 97mgSodium: 110mgPotassium: 737mgFiber: 5gSugar: 5gVitamin A: 99IUVitamin C: 5mgCalcium: 74mgIron: 3mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
