Pasta With Cinnamon Spiced Pork Ragu from Friuli Venezia Giulia.
This pasta with cinnamon spiced pork ragu is a unique Italian pasta recipe from Friuli Venezia Giulia, the Italian region where the cuisine is much influenced by neighbouring Austria and Slovenia.
Pastesùte cu’ la cjâr di purcìt (local dialect!)
The capital city of Friuli Venezia Giulia is Trieste on the Adriatic coast near the border with Slovenia. Throughout history, Trieste has been an important port. Even today, it is one of the leading coffee importing and roasting cities in Europe.
Trieste was also a major spice port during the time it was part of the Austro-Hungarian Empire. Cinnamon, nutmeg, cloves, poppy seeds, pepper and other flavors and spices became part of the local cuisine as they were transported to Vienna and Budapest. This influence is still very much present in both sweet and savoury dishes from this region, like this tagliatelle pasta with cinnamon spiced pork ragu.
Not typically Italian!
This pasta with pork ragu is definitely not stereotypical Italian. Firstly there are no tomatoes or garlic or olive oil!! Secondly it contains cinnamon and cloves and thirdly you have to add raw eggs to the pasta before serving! Well, I guess the last part is rather reminiscent of carbonara or tagliatelle with chicken livers from Emilia Romagna! And even one of my more recent recipe posts for mezzi-paccheri with mushrooms and cream!
Despite the use of unusual spices, or maybe because of them, this pasta with pork ragu is outstandingly delicious. It’s also pretty easy to make. Yes it takes a little while to cook, but so do so many wonderful pasta sauces. (think Bolognese!).
The meat
The recipe I followed called for pork tenderloin but you can also use shoulder. Tenderloin cooks faster so if using other cuts you may need to increase cooking time for the meat to be soft and tender.
The pasta
Pasta is traditionally more often fresh in Friuli Venezia Giulia and pasta ribbons such as mafaldine, tagliatelle and lasagnette are popular. I used fresh tagliatelle from Giovanni Rana. However, this recipe can also be made with dried pasta tubes such as penne or rigatoni or even spaghetti.
The cheese
The cheese used in this recipe is Montasio. This is a mountain cheese made from cow’s milk in both Veneto and Friuli Venezia Giulia. You can buy it in four versions, fresh, semi-mature, mature and aged (Italians say ‘stagionata’ for aged or mature cheese). Fresh Montasio is quite mild but the flavour intensifies with age. Aged Montasio is a popular cheese for making cheese baskets or crisps. I used a mature Montasio for this pork ragu recipe. However, you can also use Parmigiano or grana.
Making this pasta with pork ragu
Apart from the many herbs and spices the sauce for this pasta with cinnamon spiced pork ragu contains only the meat, onions, wine and eggs. As I said before, it’s pretty simple to make but absolutely delicious. Definitely different to what most people imagine an Italian meat ragu to taste like, but so worth trying!
If you do try this pasta with cinnamon spiced pork ragu, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
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Buon Appetito!
Do you like tagliatelle? Check out some other tagliatelle recipes here on The Pasta Project!
- Tagliatelle with pancetta and fresh peas; recipe from Veneto
- Porcini mushrooms with tagliatelle; recipe from Tuscany
- Tagliatelle with Bolognese; recipe from Emilia-Romagna
- Tagliatelle pasta muffin nests
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Pasta with cinnamon spiced pork ragu from Friuli Venezia Giulia.
Ingredients
- 400 g tagliatelle (14 oz) You can also use pasta tubes or other pasta ribbons
- 400 g pork tenderloin (14 oz) or shoulder
- 1 onion peeled and finely chopped
- 30 g butter (1oz)
- 1 bunch herbs (marjoram, rosemary, thyme, sage, bay leaf) . I used fresh herbs except marjoram. Y
- 1/2 glass white wine
- 2 eggs
- 45 g Montasio or Parmigiano grated
- salt for pasta and to taste
- black pepper to taste
- 1 tsp cinnamon powder
- 2-3 cloves or 1 tsp clove powder
Instructions
- Cut the meat into small pieces and brown it in melted butter in a deep frying pan or iron skillet (I used my Dutch oven).
- Stir, then lower the heat, add salt, pepper, cloves and cinnamon. Pour in the wine and continue cooking.
- Peel and finely chop the onion. Wash and chop the herbs (if fresh) except the bay leaf.
- Reduce some of the liquid over a moderate heat then add the finely chopped onion and the bunch of aromatic herbs, cover and cook, slowly and for about 45 minutes to one hour.
- Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
- Break the eggs into a bowl and beat with a pinch of salt.
- Drain the pasta and add it to the pan with the meat sauce, mix together well . Add the beaten egg a little at a time whilst stirring continuously until all the pasta is coated with the eggs and sauce.
- Serve immediately with the grated cheese.
Notes
Pin for Later
Cinnamon, Spice, and Everything Nice! I can’t get enough of this recipe. Thank you for sharing!
This sounds totally amazing. Pork and cinnamon and cloves with pasta… I am going to pin this and then make this recipe.
Tried this recipe and it was so good. Thanks for such a great recipe, Jacqui!
I would have never thought to use cinnamon in a ragu recipe. I will have to try it sometime.
I made this dish last night. Definitely unique flavors. We had two helpings – it was delicious!
Leesie
I’m so glad you made and enjoyed this dish Leesie! I love the flavours too! There are so many wonderful pasta recipes here in Italy and I love that every region has its own way of preparing pasta.
Love your site. Being a pasta fan, I have lots of recipes, and you are tempting me to try a lot more! Have just started making my own pasta and gnocchi too.
I’m so happy you like my site Anne! I hope you’ll try some of the recipes. I love making my own pasta and gnocchi too! Nothing beats homemade!
This sounds like the perfect comfort food! I think the cinnamon and cloves, with the eggs, is a very interesting combination! I bet it’s great! Must try this one!
Thanks Beth. The flavours in this recipe are certainly unusual for a pasta sauce but the result is really great. I hope you will try it!
Looks so delicious. Can’t wait to try this!
Thank you Amanda! You will definitely enjoy this dish!
This pasta dish sounds divine! I have never thought of adding cinnamon and cloves to my pasta dish but will definitely have to do this as I love both ingredients and the flavours. Must try this, yummm.
Grazie dear Ramona! This is such a delicious way to serve pasta. The cinnamon and cloves go so well in the sauce. Am sure you’ll love it!
IT sounds delicious! The spicing is unusual but I know cinnamon can go really well with pork I just don’t think I’ve had a it in a pasta before so I would love to try it.
Thank you Corina! I agree pork and cinnamon go well together, even with pasta! Am sure you will love it if you try it!
Sounds delicious! Love the background story. Pinning this!
Grazie Susan! I love the history behind dishes too and Italian food has a lot of interesting history worth sharing!
This is such an interesting sounding dish. I love the warm spice that cinnamon gives. I remember being in Trieste and the area of Slovenia nearby years ago and it really is such an interesting area, such inter-connected history.
I love using cinnamon too Caroline. Wonderful flavour. Yes Trieste is a really interesting part of Italy, rich with history which is reflected in the architecture, local dialect and food!
What an unusual pasta recipe, but it sounds so delicious! I love how easy it is too!
Thank you so much Pam! Yes this is an unusual pasta recipe but, as you say, easy to make and so delicious!
I’d never think to add cinnamon to a dish like this! Delicious!
You definitely should try this recipe Emma! I’m sure you’d love it!
What a great combination of flavors! Love this pasta recipe.
Thanks Jill! The flavours in this ragu are quite different to most pasta sauce recipes but so delicious!
As I earlier said this is such a perfect recipe. Will definitely try it for my family and friends. Loved the combinations and flavors.
Am sure your family would love this dish Veena!
Such a delicious recipe! My whole family loves the flavors in this one!
Thank you Kim! We love the flavours in this recipe too!
I wish I was there when you made this. Would definitely ask for seconds :).
Dearest Julia there’s always a place at our table for other foodies! This dish is definitely worth having 2 helpings of!
I love to hear about the history of a dish,I only wish I could use that Italian cheese! This sounds a delicious way to use pork too.
Grazie Amanda! I love learning about the history of food too. Food in this region (Friuli Venezia Giulia) is very influenced by its history and neighbouring countries! So quite different to other Italian regions!
Pure comfort food. perfect for pasta night or any night of the week. I love all the flavors and tagliatelle is one of my favorites!
Thanks Ellen! Yes pasta really is the best kind of comfort food! The flavours in this dish are so good!
This dish look delicious and perfect. Pasta with all the amazing flavors and combinations amazing.
Thank you Veena! I’m happy you like the sound of the flavours in this recipe. It’s definitely worth trying!