Creamy Fettuccine with Pulled Pork
Rich and comforting fettuccine in a silky cream sauce topped with tender pulled pork - a simple yet indulgent weeknight dinner.
Equipment
Ingredients
Main Ingredients
pork shoulder (cooked, shredded)
400 g
fettuccine pasta (dry)
400 g
butter
30 g
shallot (finely chopped)
2 piece
garlic (minced)
3 clove
cooking cream
250 ml
sweet paprika
5 g
thyme
2 g
salt
3 g
black pepper
2 g
Instructions
Prepare ingredients
Finely chop shallots and mince garlic cloves.
Cook pasta
Cook fettuccine in salted boiling water according to package instructions until al dente.
Sauté aromatics
Melt butter in a large pan, add shallots and garlic, sauté until fragrant and shallots are translucent.
Make creamy sauce
Add cooking cream, sweet paprika, thyme, salt and pepper to the pan. Stir and simmer gently to thicken slightly.
Combine pasta with sauce
Add drained pasta to the creamy sauce and toss gently to coat evenly.
Add pulled pork and serve
Top the creamy pasta with warm shredded pork and serve immediately.
Original recipe
Storage
Best enjoyed fresh. Cream sauce may separate when frozen
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