How to Make Pork, Mushroom and Mascarpone Pasta

Pork, mushroom and mascarpone pasta is a new twist on classic Italian ingredients. Combining the savory, salty taste of pork chops with the earthy flavor of cremini mushrooms and creamy, rich mascarpone cheese, this dish is elegant and rich in both presentation and taste. Serve with a crisp green salad, a loaf of hot Italian bread with rosemary butter and a glass of soft white wine with just a touch of sweetness to complement the pork.

Things You'll Need

• 1 cup unsalted butter, melted
• 4 10 oz. pork chops
• White onion, thinly sliced
• 2 red apples, peeled, cored and thinly sliced
• 8 oz. cremini mushrooms
• 1 tbsp. chopped fresh tarragon
• 10 whole black peppercorns
• 1 lb. dried fettuccine pasta
• 1 cup mascarpone cheese, crumbled
• ½ cup extra virgin olive oil
• 4 Roma tomatoes, halved
• 8 fresh basil leaves, torn
• Sea salt (to taste)
• Fresh ground black pepper (to taste)

Instructions

1. Add 4 tbsp. of butter to a sauté pan and cook the pork chops over low heat for four to five minutes on each side. Transfer to a warmed plate until needed. Preheat the oven to 375 degrees F.

2. Cook the sliced onion and apples in the same sauté pan until light brown. Transfer to a second warmed dish and place the pork chops on top.

3. Add the rest of the unsalted butter to the skillet and cook the mushrooms, tarragon and peppercorns over low heat for two to three minutes.

4. Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente, about nine to 11 minutes. Drain the pasta in a colander and transfer to a large serving platter.

5. Pour the mascarpone cheese over the pasta and drizzle the extra virgin olive oil over the top. Place the onions, apples and pork chops on top of the pasta and spoon the mushrooms and peppercorns over the top. Add the basil leaves to the dish and place the Roma tomatoes around the edges of the platter.

6. Place the dish in the oven to warm for five to seven minutes. Season with sea salt and fresh ground black pepper to taste. Serve immediately.

References

• All Recipes

Resources

• The Italian Chef--Italian Recipes
• Italian Food Forever--Italian Recipes