Pasta with Minced Pork and Cream
Pasta with minced pork and cream turns a packet of mince and a small tub of double cream into a supper for four in about 30 minutes. The pork is browned until it picks up a little colour, then the sauce is loosened with starchy pasta water so it coats every piece of penne instead of pooling at the bottom of the bowl. Everything needs only one pan and one pot.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 870kcal
Seasoning pasta with minced pork and cream
Pork mince is mild, so the seasoning does most of the work. The onion, garlic and thyme build the base, and a little black pepper stops the cream from tasting flat. Sage or rosemary can replace the thyme, and a teaspoon of wholegrain mustard stirred in with the cream gives the sauce a gentle tang.
Save a mugful of the pasta cooking water before draining. The starch in it helps the cream cling to the pasta and loosens the sauce without thinning it.
Preparing pasta with minced pork and cream
Tap a time to start a timer.
- Start the pasta Bring a large pan of salted water to the boil and cook the pasta for less than the packet says, usually . Before you drain it, scoop out a mugful of the cooking water.
- Soften the onion While the water heats, warm the oil in a large deep frying pan over a medium heat. Fry the onion for , stirring now and then, until soft and translucent. Add the garlic and cook for more.
- Brown the pork Turn the heat up to medium-high, add the minced pork and break it up with a wooden spoon. Cook for until there is no pink left and it has taken on some colour. Stir in the thyme, salt and pepper.
- Add the cream Turn the heat down to low and pour in the double cream. Let it bubble gently for until it thickens slightly. Do not let it boil hard, or it may split.
- Toss and serve Add the drained pasta to the pan with 100ml of the pasta water and toss for , adding a splash more water if the sauce is too thick. Check the seasoning, make sure everything is steaming hot all the way through, and serve straight away with the Parmesan, if using.
What to serve with pasta with minced pork and cream
Because the sauce is rich, a sharp green salad with a lemony dressing, or a bowl of steamed broccoli, is all you need on the side. A little grated Parmesan on top adds a savoury finish.
To swap the meat, try pasta with minced beef and cream, which uses the same method. For a different take on the same mince, noodles with minced pork has an Asian-style sauce.
Common problems and fixes for pasta with Minced Pork and Cream
- The sauce looks greasy on top.
- Pork mince can release a lot of fat. Spoon off the excess fat from the pan before adding the cream, or choose mince with about 10% fat.
- The cream splits or looks curdled.
- It was boiled too hard or added to a very hot pan. Lower the heat before pouring it in, keep the sauce at a gentle bubble, and loosen with a splash of pasta water if it looks grainy.
- The pasta turns sticky and the sauce goes thick and clumpy.
- Starch keeps absorbing liquid as it sits. Toss it with a spoonful or two of the reserved pasta water just before serving, and serve at once.
Frequently asked questions about pasta with Minced Pork and Cream
What pasta shapes work best?
Short shapes such as penne, fusilli or rigatoni work best because the creamy sauce and bits of mince cling to the ridges and tubes. Long pasta such as tagliatelle also works well if you prefer it.
Can I use crème fraîche or single cream instead of double cream?
Yes, but the sauce will be thinner. Full-fat crème fraîche is a good swap; stir it in off the heat so it does not split. Single cream is more likely to curdle, so keep it at a very gentle heat.
How do you store and reheat leftovers?
Cool leftovers quickly, cover and keep them in the fridge for up to 2 days. Reheat in a pan with a splash of milk or water until steaming hot all the way through, and only reheat once.
Can I add vegetables?
Yes. Stir in 150g frozen peas with the cream, or a couple of handfuls of baby spinach just before serving; both cook in the heat of the sauce in a minute or two.
How did you like the recipe?
4.8 / 5 · 71 ratings
