Few dishes can compete with a bowl of fresh pasta, and L’Americano’s fettuccini pasta is no exception. A fast favourite from their new seasonal menu, it is a heavenly pair of al dente pasta tossed with a rich melt-in-your-mouth pork ragu.
Delicious food is all about sharing, and there’s no better recipe to share. With Valentine’s Day around the corner spoil the one you love with a bowl of lovingly prepared pasta.
However, if that doesn’t work – try the real thing at L’Americano and make a reservation today. Click here to making a booking or view the full menu.
500g boneless pork shoulder
240g fresh fettuccini pasta
1 star anise
2 bay leaves
2 tablespoons of tomato paste
½ fennel bulb, sliced thinly
200g brown onion, chopped finely
100g carrot, chopped finely
200g piquillo peppers preserved with juices
50g smoked paprika
300g chorizo paste
250g tomato puree
15g garlic, peeled and minced
20g harissa powder
2g cumin powder
1 tablespoon of olive oil
salt and black pepper
parmesan or pecorino to finish (optional)
1. Remove the skin of pork shoulder and trim any excess pieces of fat.
2. Heat a tablespoon of oil in a pan over medium-high heat. Add the pork and sear on all sides until golden brown. Allow this to rest for 10 minutes.
3. Cook the pork using a sous vide cooker for approximately 1.5 hours at 100°C.
4. After the pork is cooked, in the same pan add chorizo paste on medium-high heat. Once fragrant add garlic and onions, cook until translucent.
5. Add fennel, carrots, chopped piquillo peppers and juices. Cook for 2-3 minutes, or until soft.
6. Add tomato paste, smoked paprika, cumin and tomato puree.
7. Cook the mixture for 5-10 minutes on medium heat to allow sauce to thicken.
8. Add the star anise, bay leaves and harissa powder. Season generously with salt and pepper.
9. Add the cooked pork shoulder into your pan and reduce down until the pork meat breaks down easily. This will take around 30-40 minutes.
10. In a separate saucepan, bring water with a drop of olive oil and a pinch of salt to the boil.
11. Once water reaches boil, add fettuccini pasta and cook until al dente.
12. Drain the pasta well.
13. To serve, add a portion of pasta to the serving dish and ladle your pork ragu sauce on top. Finish with shaved pecorino or parmesan.