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2 pork loin chops
200g fresh taglitatelle
100ml single cream
1 shallot, finely chopped
1 clove of garlic, finely chopped
A large handful of grated parmesan + a little extra to garnish.
About 6 fresh sage leaves finely chopped
Salt
Pepper
preparation 5 mins • you cook for 10 mins •
Serves 2
Watch a 30 second preview of my cook-along video below
This is the ultimate in moreish pasta. Lovely fresh tagliatelle coated in a creamy sauce that's infused with fresh sage and a big whack of parmesan. Add in a couple of juicy pork chops and you have a recipe that looks great, tastes great and is super easy. This is a two part recipe. In part one we grill the chops and in part two we make the sauce and serve.
Large frying pan/wok
Large pan of salted boiling water
Spoons to stir
Sharp knife to slice the pork
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Before you start have all the ingredients out and prepared as per the box above left. Turn your grill on to high to preheat and click here!
Before you start have your pan of salted boiling water on the hob. Put your frying pan/wok on the hob and turn the heat on high. Now click here!
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This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.
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Turn your grill on high to preheat. Season the pork chops on both sides then, using a sharp knife, make incisions into the fat, as in the photo to the right. Space the cuts about 1-2 cm apart all the way around the fat. Pop the chops under the grill for 4 minutes on each side.
Whilst the chops are cooking, put a pan of salted boiling water on the hob and get your large frying pan/wok out.
Once the chops have had 6 minutes in total (4 + 2), move onto the next part and everything should be ready at roughly the same time.
Put your frying pan on a medium hob and add in a few teaspoons of oil. Throw in the shallots, garlic and sage and cook for 1 minute, stirring as the pan heats up. Whilst the shallots start cooking, pop the pasta into the pan of boiling water and stir.
The pasta will take about 3 minutes until al dente, so whilst it's on, you can make the sauce. Pour the cream into the frying pan and stir. By now the pork should be cooked, so remove from the grill and set aside. Stir everything then add the large handful of parmesan to the sauce and stir again.
Slice the pork into thin strips and add to the bubbling sauce. Drain the pasta and add it into the sauce, stirring to coat each ribbon.
To serve, simply divide the pasta between a couple of bowls or plates and grate a little fresh parmesan on the top.
I hope that you enjoy it!
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