Fettuccine with Pork and Spinach

Needless to say, there are hundreds of restaurants in New York, many of them Italian. Many, if not most, of them serve wonderful food from family recipes that they brought with them from the Old World. During our stay in Manhattan, we came across one of these small, family owned and run, restaurants and stopped there for lunch as we walked the streets of the city. We ended up trying a couple of their daily specials, one ravioli and the other fettuccine. Both of them were wonderful, but we especially liked the fettuccine as it was different than most pasta dishes that we have had. In our attempt to replicate it, we had little to go on other than the picture that we took during our meal, but it turned out to be delicious as well as very simple to prepare. As is often the case, simple dishes with only a few ingredients can often be some of the best.

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Fettuccine in New York

INGREDIENTS

  • 1 lb Fresh Fettuccine
  • 1 lb Baby Spinach
  • 1 lb Ground Pork – unseasoned
  • 2 tbsp Italian Seasoning
  • 1 tbsp Garlic Powder
  • 1 tbsp Red Pepper Flakes – more or less depending on how spicy you would like it
  • 1/2 cup Shredded Parmesan Cheese
  • 4 tbsp Unsalted Butter
  • 6 tbsp Extra Virgin Olive Oil
  • Salt and Pepper to taste

INSTRUCTIONS

Be sure to use plain ground pork and not a seasoned pork sausage. In a large bowl, combine the pork, Italian seasoning, garlic powder, red peppers, salt and pepper and be sure to incorporate the spices throughout the meat. It is best to work the meat and spices with your hands as you would if you were going to make meatballs. Set the pork aside for about 30 minutes to let the seasonings infuse the meat and allow the meat to come to room temperature. Heat a large skillet with 2 tablespoons of olive oil to medium-high heat. Add the pork, breaking it up into rough bite size chunks as it browns. Sauté the pork until it is fully cooked and slightly browned, about 10 minutes while stirring frequently. Remove the pork, leaving as much of the oil and fat, and set aside on a plate with a paper towel to drain. Add the baby spinach in batches and heat until it is wilted and soft. The spinach will reduce to about 1/4th as it wilts. Once all of the spinach has been cooked, reduce the heat to low and combine the pork and spinach. Cook the fettuccine according to the package directions, being sure to reserve about a cup of the pasta water. In a large bowl, combine the butter and the fettuccine and mix thoroughly until the pasta is coated. Combine the pork, spinach, and pasta water and toss gently together. Divide onto plates and shred the parmesan cheese over top and serve.

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Browning the Pork

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Wilt the Spinach

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Our Version of the Fettuccine with Pork and Spinach

 

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4 Responses to Fettuccine with Pork and Spinach

  1. CJ Hartwell says:

    Oooh, that looks good! You’re right, simple is usually best. Thanks for sharing, I may give it a go this weekend.
    By the way, meant to tell you I made your chicken schnitzel a few weeks ago. Mmm! 😋

    Liked by 1 person

  2. Bea dM says:

    Variations and creativity for pasta I totally agree with. But after years in Italy, I object a bit to the kind of grated cheese I see on the picture: you need a more “powdered” type of grated parmesan, grana or caccio cheese 🙂

    Liked by 1 person

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