Alma di Porco su Pappardelle

Recipe From Felipe Staghorn 's Private collection

"Alma di Porco su Pappardelle"
(Soul of the Pig on Pappardelle)

This dish is said to capture the very essence of the Stormer Swine, renowned for its rich, tender flesh. The recipe was crafted by Felipe in a desperate bid to prevent an all-out war between two rival dukes who fought over the exclusive rights to hunt these mythical creatures. It is said that the cheese he used—an exquisite Parmesan—was sourced from the fertile lands of Dewberry on Gorus, where the rolling hills and magical herbs create the perfect conditions for the finest dairy. The creamy sauce and tender pork belly, paired with wide ribbons of pappardelle, embody the peace Felipe sought to bring with every bite.

Ingredients

1 pound sliced pork belly 3-4 cloves of garlic 1 5oz wedge of parmesan cheese grated finely 1 cup heavy cream Salt and pepper to taste 1 tbsp oregano 1/2 tsp nutmeg 1/4 cup pasta water 1 package 8.8 pappardelle pasta nests red pepper flakes optional

Instructions

Cook the Pork Belly:

Slice pork belly 1 inch pieces
Heat a medium-sized saucepan over medium heat. Add the pork belly cubes and cook, stirring occasionally, until the pork belly has fully rendered its fat and turned golden. This should take about 6-8 minutes.
Once cooked, remove the pork belly from the pan and place it on a tray. To crisp it up, transfer it to an air fryer and cook at 400°F for 5-7 minutes, or fry in a pan until crispy. Set aside the crispy pork belly for later.

Prepare the Garlic and Cheese:

While the pork belly is cooking, dice the garlic and shred the Parmesan cheese. Set aside.

Lower the Heat and Prepare the Sauce:

In the same saucepan with the rendered pork belly fat, reduce the heat to low and let the temperature come down slightly.
Add the diced garlic and cook for 1-2 minutes, allowing it to release its fragrant aroma.

Make the Cream Sauce:

Add the heavy cream to the pan and stir, adjusting the heat to medium-low.
Gradually stir in the shredded Parmesan, seasoning with salt, pepper, oregano, and a pinch of nutmeg. Add a small amount of pasta water to achieve the desired consistency for the sauce.

Cook the Pappardelle:

Bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions. Be sure to salt the pasta water generously for extra flavor.

Combine Pasta and Sauce:

Once the pappardelle is done, drain it, reserving some pasta water for the sauce.
Add the cooked pappardelle to the sauce along with the crispy pork belly. Toss gently to combine, ensuring the pasta is well-coated with the creamy sauce. If needed, add more pasta water to help the sauce adhere.

Serve: