Creamy Pork Pasta

    20 minutes

    Buttery, creamy and meaty! Serve this delicious pasta immediately as sauce will separate upon cooling.

    39 people made this

    Serves: 4 

    • 250g fettuccine
    • 250g pork mince
    • 125g butter
    • 1 cup (250ml) thickened cream
    • 1/2 cup grated Parmesean cheese
    • 3 tablespoons diced fresh parsley

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large saucepan with boiling salted water cook fettuccine until al dente. Drain.
    2. In a large frypan cook mince until brown. Drain and set aside.
    3. Melt the butter in medium saucepan over low heat. Add cream and cheese then cook stirring frequently until mixture comes to a soft boil. If desired add parsley.
    4. Pour Alfredo sauce over fettuccine and top with the cooked pork mince.

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    Reviews and Ratings
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    Reviews in English (21)


    This is excellent, but very rich. I use double the pasta for the same amount of sauce, and usually use thin spaghetti instead of fettuccine. The cheese is Locatelli (not Locatella), which is Pecorino Romano. I have also made it using regular sausage rather than Italian sausage. I should also add that I now make the sauce in the microwave, just keeping an eye on it until it starts to boil. Comes out fine and saves a lot of time.  -  07 Feb 2006  (Review from Allrecipes USA and Canada)


    I only gave this recipe 4 stars after reading the reviews and realizing how rich the sauce would be. After making a few changes, it now rates *5* (according to the family). Instead of 1 cup heavy cream, I used 1/2 cup of 2% milk and 1/2 cup of heavy cream. I also used only 1/4 cup of butter. (I made these changes for 2 reasons, one to reduce calories and the other to lighten the richness of the sauce). This turned out very creamy and light, but not heavy and rich!! No leftovers at my house. Will definately make again  -  26 Nov 2007  (Review from Allrecipes USA and Canada)


    great stuff... I couldn't find that particular cheese so I used a mix of romano, parmesan, and asiago cheeses... the cheese didn't really melt into the sauce but it still worked great for me... wonderful taste... i used cheese tortilini... everyone enjoyed it...  -  19 Mar 2007  (Review from Allrecipes USA and Canada)