Cinnamon Spiced Pork Ragu with Tagliatelle.

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.

Pasta with cinnamon spiced pork ragu from Friuli Venezia Giulia.

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.

Pasta with cinnamon spiced pork ragu from Friuli Venezia Giulia.

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.

ingredients for pasta with cinnamon spiced pork ragu from Friuli Venezia Giulia.

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!

pork tenderloin pieces cooking in butter

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!).

pork tenderloin pieces, onions and herbs cooking in dutch oven

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.

pork ragu in dutch oven

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. However, this recipe can also be made with dried pasta tubes such as penne or rigatoni or even spaghetti.

Tagliatelle Pasta with cinnamon spiced pork ragu in Dutch oven

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.

Tagliatelle pasta with cinnamon spiced pork ragu and raw eggs in Dutch oven

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!

tagliatelle pasta with cinnamon spiced pork ragu from Friuli Venezia Giulia.

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.

Your feedback means a lot to me!

Buon Appetito!

Do you like tagliatelle? Check out some other tagliatelle recipes here on The Pasta Project!

  1. Tagliatelle with pancetta and fresh peas; recipe from Veneto
  2. Porcini mushrooms with tagliatelle; recipe from Tuscany
  3. Tagliatelle with Bolognese; recipe from Emilia-Romagna
  4. Tagliatelle pasta muffin nests

tagliatelle pasta with cinnamon spiced pork ragu from Friuli Venezia Giulia.

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5 from 14 votes
Pasta with cinnamon spiced pork ragu from Friuli Venezia Giulia.
Pasta with cinnamon spiced pork ragu from Friuli Venezia Giulia.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
 

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.

Course: Main Course
Cuisine: Friuli Venezia Giulia, Italian, Northern Italy
Keyword: cinnamon, pasta, pork ragu, ragu, white ragu
Servings: 4
Author: Jacqueline De Bono
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
  1. 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).

  2. Stir, then lower the heat, add salt, pepper, cloves and cinnamon. Pour in the wine and continue cooking.

  3. Peel and finely chop the onion. Wash and chop the herbs (if fresh) except the bay leaf.

  4. 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.

  5. 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.

  6. Break the eggs into a bowl and beat with a pinch of salt.

  7. 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.

  8. Serve immediately with the grated cheese.

Recipe Notes

I used a mature Montasio for this recipe. However, you can also use Parmigiano or grana.

This recipe can also be made with dried pasta tubes such as penne or rigatoni or even spaghetti.

Tenderloin cooks faster so if using another cut of pork you may need to increase cooking time for the meat to be soft and tender.

 

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pasta with cinnamon spiced pork ragu from Friuli Venezia Giulia

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32 Comments

  • Anne Wright
    January 18, 2019 6:19 pm

    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.

    • Jacqui
      January 20, 2019 7:36 pm

      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!

  • Beth Neels
    January 15, 2019 5:48 pm

    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!

    • Jacqui
      January 15, 2019 7:58 pm

      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!

  • Amanda Wren-Grimwood
    January 15, 2019 2:23 pm

    Looks so delicious. Can’t wait to try this!

    • Jacqui
      January 15, 2019 7:57 pm

      Thank you Amanda! You will definitely enjoy this dish!

  • Ramona
    January 15, 2019 12:00 pm

    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.

    • Jacqui
      January 15, 2019 7:56 pm

      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!

  • Corina Blum
    January 14, 2019 3:12 pm

    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.

    • Jacqui
      January 15, 2019 7:55 pm

      Thank you Corina! I agree pork and cinnamon go well together, even with pasta! Am sure you will love it if you try it!

  • Susan Poggio
    January 14, 2019 2:10 am

    Sounds delicious! Love the background story. Pinning this!

    • Jacqui
      January 15, 2019 7:53 pm

      Grazie Susan! I love the history behind dishes too and Italian food has a lot of interesting history worth sharing!

  • Caroline
    January 13, 2019 10:54 pm

    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.

    • Jacqui
      January 15, 2019 7:52 pm

      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!

  • Pam Greer
    January 13, 2019 10:54 pm

    What an unusual pasta recipe, but it sounds so delicious! I love how easy it is too!

    • Jacqui
      January 15, 2019 7:50 pm

      Thank you so much Pam! Yes this is an unusual pasta recipe but, as you say, easy to make and so delicious!

  • Emma
    January 13, 2019 10:28 pm

    I’d never think to add cinnamon to a dish like this! Delicious!

    • Jacqui
      January 15, 2019 7:49 pm

      You definitely should try this recipe Emma! I’m sure you’d love it!

  • Jill
    January 13, 2019 8:40 pm

    What a great combination of flavors! Love this pasta recipe.

    • Jacqui
      January 15, 2019 7:48 pm

      Thanks Jill! The flavours in this ragu are quite different to most pasta sauce recipes but so delicious!

  • Veena Azmanov
    January 13, 2019 8:12 pm

    As I earlier said this is such a perfect recipe. Will definitely try it for my family and friends. Loved the combinations and flavors.

    • Jacqui
      January 15, 2019 7:47 pm

      Am sure your family would love this dish Veena!

  • kim
    January 12, 2019 7:29 pm

    Such a delicious recipe! My whole family loves the flavors in this one!

    • Jacqui
      January 15, 2019 7:46 pm

      Thank you Kim! We love the flavours in this recipe too!

  • Julia
    January 12, 2019 4:57 pm

    I wish I was there when you made this. Would definitely ask for seconds :).

    • Jacqui
      January 15, 2019 7:46 pm

      Dearest Julia there’s always a place at our table for other foodies! This dish is definitely worth having 2 helpings of!

  • Amanda Wren-Grimwood
    January 12, 2019 3:26 pm

    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.

    • Jacqui
      January 15, 2019 7:44 pm

      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!

  • Ellen
    January 12, 2019 3:02 pm

    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!

    • Jacqui
      January 15, 2019 7:42 pm

      Thanks Ellen! Yes pasta really is the best kind of comfort food! The flavours in this dish are so good!

  • Veena Azmanov
    January 12, 2019 1:57 pm

    This dish look delicious and perfect. Pasta with all the amazing flavors and combinations amazing.

    • Jacqui
      January 15, 2019 6:43 pm

      Thank you Veena! I’m happy you like the sound of the flavours in this recipe. It’s definitely worth trying!

Tell me what you think