Include in Print View:

Spaghetti Con Le Costarelle (Spaghetti With Pork, Roman S

Spaghetti Con Le Costarelle (Spaghetti With Pork, Roman S recipe image
This elegant Roman-style pasta dish highlights the delicate flavors of pork rib medallions simmered with prosciutto, fennel, and aromatic herbs. The slow-cooking process allows the garlic, rosemary, and bay leaf to infuse the olive oil and white wine into a rich, savory sauce without overpowering the meat. The result is a tender, flavorful main course that pairs perfectly with al dente spaghetti. It&# 226;€™s an excellent choice for a special dinner party or a sophisticated weeknight meal that feels luxurious yet approachable. The combination of salty prosciutto and sweet fennel creates a complex depth of flavor that is distinctly Italian. Serve immediately with fresh grated pecorino for the best experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 428.9
Description
This elegant Roman-style pasta dish highlights the delicate flavors of pork rib medallions simmered with prosciutto, fennel, and aromatic herbs. The slow-cooking process allows the garlic, rosemary, and bay leaf to infuse the olive oil and white wine into a rich, savory sauce without overpowering the meat. The result is a tender, flavorful main course that pairs perfectly with al dente spaghetti. It&# 226;€™s an excellent choice for a special dinner party or a sophisticated weeknight meal that feels luxurious yet approachable. The combination of salty prosciutto and sweet fennel creates a complex depth of flavor that is distinctly Italian. Serve immediately with fresh grated pecorino for the best experience.
Ingredients
  • 1/3 cup Extra virgin olive oil
  • 4 sl Prosciutto, minced
  • 2 Cloves Garlic
  • 1 tablespoon Fennel seeds
  • 1 sprig Rosemary (leaves only)
  • 1 leaf Bay leaf
  • 1/2 cup Dry white wine
  • 6 to 8 medallions Pork from rib chops, bones removed
  • 1 lb Spaghetti
  • to taste grated Pecorino cheese
  • to taste pinch Salt and freshly ground pepper
Directions
  1. 1
    Heat the olive oil in a heavy skillet over medium-low heat.
  2. 2
    Add the minced prosciutto, garlic, fennel seeds, bay leaf, and rosemary leaves to the skillet.
  3. 3
    Cook the mixture slowly for 20 minutes, ensuring it does not brown.
  4. 4
    Add the pork medallions to the skillet and sauté gently.
  5. 5
    Pour in the dry white wine and cook uncovered until the sauce is reduced and slightly thickened.
  6. 6
    Strain the sauce to remove herbs and solids.
  7. 7
    Cook spaghetti according to package directions until al dente.
  8. 8
    Drain spaghetti and toss with the strained sauce.
  9. 9
    Arrange the spaghetti on a platter with the pork medallions around the edge.
  10. 10
    Sprinkle with grated pecorino cheese and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 428.9kcal
% Daily Value *
Total Fat 28.9g45%
Saturated Fat 5.3g27%
Cholesterol 55.0mg19%
Sodium 1628.6mg68%
Total Carbohydrate 2.6g1%
Dietary Fiber 0.4g2%
Sugars 0.3g
Protein 38.9g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spaghetti, pork, roman, italian, prosciutto, fennel, rosemary, garlic, white wine, pecorino, pasta, dinner, main course, traditional, medallions, savory, herbs, comfort food
Read it online: https://www.chefs-mate.com/recipe/spaghetti-con-le-costarelle-spaghetti-with-pork-roman-s/