Ingredients (Serves 2)
- 200g braided pasta
- 100g Paderis smoked pork chop, diced
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 mushrooms, sliced
- 30ml white wine
- 80ml vegetable broth
- 1 tbsp olive oil
- Fresh thyme
- Chopped parsley
- 1 egg yolk
- 50g grated Parmesan
- Salt & freshly ground pepper
Method
Cook the pasta in salted boiling water for about 6 minutes, reserving some pasta water. Drain and set aside.
Heat the olive oil in a large pan and sauté the diced pork until golden brown.
Add the onion, garlic, and mushrooms, cooking for another 2–3 minutes.
Deglaze with white wine and let it evaporate. Then, add the broth and a splash of pasta water.
Once it comes to a boil, toss in the pasta and let the sauce thicken.
In a small bowl, mix the egg yolk, Parmesan, and a bit of pasta water. Stir vigorously into the pan, ensuring a creamy texture.
Adjust seasoning with salt, pepper, and fresh herbs. Serve immediately.
Garnish with pink peppercorns and Parmesan flakes for an extra touch.
A comforting dish where the smoky pork chop shines through in an elegant pairing with pasta. Published in “EV ZIN” magazine.
