Creamy Pork Fillet Tagliatelle alla Castellana.

Pork Fillet Tagliatelle alla Castellana: Recipe from Trentino-Alto Adige.

This creamy pork fillet tagliatelle is a beautiful elegant fresh pasta recipe from Trentino-Alto Adige known as tagliatelle alla Castellana in Italian. The fairly easy pork fillet sauce includes mushrooms, fresh cream, brandy and pancetta! A delicious rich and filling Italian mountain recipe!

tagliatelle alla Castellana recipe from Trentino-Alto Adige

Tagliatelle alla Castellana

I always find it so interesting how different the cuisine is in Italy’s regions, even though on a global scale Italy is a small country! So many dishes in the South of the country are made with olive oil, tomatoes and plenty of garlic. And, the pasta is either dried or homemade with just flour and water. Butter and cream are hardly ever used. In fact, Southerners traditionally don’t make pasta recipes like this mushroom and pork fillet tagliatelle alla Castellana.

creamy pork fillet tagliatelle

In Northern Italy, on the other hand, dairy products find their way into lots of dishes and pasta is mostly made with eggs, even dried pasta.

The cream and butter.

In my opinion, the best cheese, milk, cream and butter in Italy come from the Alpine mountain areas. This is most probably because the dairy cows don’t spend their whole lives eating forage in a stall, but get to eat real grass in high mountain pastures and meadows! Even today, sheep and cows are still taken up to the pastures in summer and left to graze, under the watchful eye of herders or the farmer and his family. 

ingredients for pork fillet sauce on white plate

In fact, we know a family who have a dairy farm near us. Every summer, the father takes his cows up to pasture. He spends most of the summer with them there. The cows are milked on the mountain. In fact, there are a number of delicious Italian cheeses made only with the raw milk from meadow grazing cows in summer!! This movement of livestock from the valleys to the mountain pastures is called Alpine transhumance. This is actually a very old pastoral tradition that dates back to the Bronze Age!

cut mushrooms, onions, pancetta and pork fillet in white bowls

Needless to say, many Alpine recipes, like this creamy pork fillet tagliatelle alla Castellana, have a generous amount of dairy in them. This sauce is cooked with butter not olive oil and enriched with fresh cream.  It also includes brandy, although grappa would be more typical!

mushrooms, onions, garlic and butter cooking in skillet

The pasta.

In the past, pasta wasn’t so popular in the Italian Dolomites. Polenta, bread and rice were the main staple ingredients of  most dishes. And, they still form the basis for many recipes. However, nowadays, there are many great pasta recipes enjoyed in Italy’s mountain areas.

dried egg tagliatelle nests on white plate

Tagliatelle is by far the most popular fresh egg pasta in Trentino- Alto Adige. In fact, I have a number of tagliatelle recipes from this region that I want to publish here on The Pasta Project. Among my favourites published so far is schuttelbrot tagliatelle with chanterelle mushrooms and speck.  The pasta in that recipe is made from rye bread!

chopped pancetta in skillet with mushrooms and onions

The pasta I used for this creamy pork fillet tagliatelle was a dried tagliatelle from our local pasta maker. Here in Italy, most towns have a small ‘pastificio’ (pasta maker), where you can buy fresh pasta. It’s a bit like going to the bakers!  Many of these places also dry some of the pasta they make, so you can purchase dried too!

chopped pork fillet (tenderloin) in skillet with other sauce ingredients

The pork fillet (tenderloin).

Pork is probably the most popular meat in Italy. There are some delicious Italian pork recipes. Plus, every region has its famous hams, sausages, salami and other cured pork products (salumi).  Salumi or cold cuts were traditionally made when pigs were butchered  in the late autumn. These were then stored to guarantee a supply of meat during the cold winter months.

ready mushroom and pork fillet sauce in skillet

This tagliatelle alla Castellana has two types of pork in it, pork fillet and pancetta. Some recipes I found for this dish included pork loin, instead of fillet and speck, instead of pancetta. So, you could use any combination. In other words, fillet and speck or loin and pancetta. However, pork fillet (also called tenderloin) needs much less cooking than pork loin. Plus it’s a lot more tender. I definitely prefer it for this recipe.

cooked tagliatelle added to pork fillet sauce in skillet

Other ingredients in this creamy pork fillet tagliatelle.

Apart from the pork, pasta and dairy, tagliatelle alla Castellana calls for mushrooms, brandy, one clove of garlic and a small onion. In the original recipe, the mushrooms are fresh porcini. I can imagine how good this dish would taste with them. Foraged mushrooms are a common ingredient in Italian mountain pasta recipes. However, dried porcini have a much stronger flavour that would swamp the other ingredients.

tagliatelle mixed with the pork fillet sauce in skillet before serving

There are many versions of this recipe with other types of mushrooms. Since now is not the season for fresh porcini anyway, I used normal white champignons (button mushrooms). You can also use cremini (chestnut mushrooms or baby bella).

creamy pork fillet tagliatelle

Making Tagliatelle alla Castellana.

This pasta recipe reminds me a little of a pork stroganoff. It’s got a rich creamy mushroom flavour that combines so well with the pork and pancetta. It’s also pretty easy to make and doesn’t take long. None of the sauce ingredients need long cooking. In fact, I actually put it all together in the time it took me to boil the water and cook the pasta. This is definitely a recipe that you will love once you try it!

tagliatelle alla castellana recipe from the Italian Dolomites

If you make this tagliatelle alla Castellana recipe, I’d love to hear how it turns out and if you liked it. So, please leave a comment here on the blog or on The Pasta Project Facebook page.

Looking forward to hearing from you!

Buon appetito!

Other pork pasta recipes on The Pasta Project.

  1. Italian braised pork ribs with pasta
  2. Cinnamon spiced pork ragu with tagliatelle
  3. Gramigna pasta with sausage

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5 from 25 votes
Creamy Pork Fillet Tagliatelle with Mushrooms.
Prep Time
20 mins
Cook Time
25 mins

This pork fillet tagliatelle recipe from Trentino-Alto Adige reminds me a little of a pork stroganoff. It’s got a rich creamy mushroom flavour that combines so well with the pork and pancetta. It’s also pretty easy and doesn’t take long to make.

Course: Main Course
Cuisine: Italian, Northern Italy, Trentino-Alto Adige
Keyword: authentic Italian pasta recipe, Italian recipe, mushrooms, pork fillet, tagliatelle, tenderloin
Servings: 4
Calories: 566 kcal
Author: Jacqueline De Bono
  • 320 g tagliatelle (12oz) fresh or dried.
  • 150 g pork fillet (5oz) tenderloin. Cut into small cubes
  • 100 g pancetta (3.5oz) cut into small cubes
  • 150 g mushrooms (5oz) I used white button mushrooms. Cut into half slices
  • 1 garlic clove peeled and finely chopped
  • 1 small onion peeled and finely chopped
  • 60 g butter (2oz) unsalted
  • 200 ml fresh cream (1 cup)
  • 1 measure brandy
  • salt for pasta and to taste
  • freshly ground black pepper. to taste
  1. Peel and finely chop the onion and garlic. Cut the pancetta into small cubes or strips (if using a thick slice of pancetta), cut the pork fillet into small cubes or strips too. Clean and slice the mushrooms. Then cut the slices in half.

  2. Put a pot of water onto to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

  3. In a heavy skillet or frying pan, put the butter, chopped onion and garlic clove.  Cook until the onion starts to soften slightly.

  4. Now add the sliced champignon mushrooms and continue cooking until they are slightly browned. Add the pancetta and continue cooking until this also starts to brown.

  5. Now add the pork fillet and continue cooking for just a few minutes. It’s important not to overcook the pork. It needs to still be a little pink.

  6. Turn up the heat and add the brandy and after the alcohol has evaporated add the cream. Lower the heat and let the sauce simmer to reduce for 3/4 minutes.

  7. Season with salt and pepper as required. While the sauce is simmering cook the pasta al dente. Fresh tagliatelle only takes 4-5 minutes. Dried about 10 minutes.

  8. Save a cup of the pasta cooking water and drain the pasta. Add the tagliatelle to the mushroom and pork fillet sauce and mix everything together well so that the pasta is coated with the creamy sauce. If your sauce seems dry, add a little of the pasta cooking water.

  9. Serve immediately with grated cheese such as parmigiano or grana is required.

Recipe Notes

This recipe can be made with dried, fresh or homemade tagliatelle. You could also use pasta tubes such as penne.

The original recipe calls for fresh porcini mushrooms but normal white or brown champignon mushrooms work very well too! I wouldn’t recommend dried porcini.

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creamy pork fillet tagliatelle

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  • Avatar
    March 23, 2020 7:00 pm

    I’m always amazed how knowledgeable you are about pasta and passionate too. Learn so much each time I visit. Italy is a small country compared with others on a global scale so to know that there are differences by the way people farm and make their pastas, is quite fascinating. As well as this dish too. So creamy, definitely love this!

  • Avatar
    March 23, 2020 6:44 pm

    Made this for dinner last night, and loved it!! We wanted a comforting meal that was easy to make and this is exactly that! Delicious!

  • Avatar
    Jacque Hastert
    March 23, 2020 5:35 pm

    I love all pasta dishes! I can’t wait to see how this comes together in my home.

  • Avatar
    Marcel Corbeanu
    March 23, 2020 1:38 am

    This looks delicious and simple enough to make, even for someone that doesn’t have any kind of special cooking skills. I will try it but without the meat, as I’m a vegetarian ::)

  • Avatar
    Cathleen @ A Taste of Madness
    March 22, 2020 11:30 pm

    I am loving pasta recipes these days. This looks so perfect! Bookmarked for later, thanks for the recipe! 🙂

  • Avatar
    Kelly Anthony
    March 22, 2020 5:03 pm

    Wow-what a delicious combination of flavors. This creamy pork tagliatelle is sure to be a crowd favorite.

  • Avatar
    Amy Liu Dong
    March 22, 2020 5:36 am

    Every pasta recipe is definitely be a hit for me as I’m a pasta lover. Loved how creativity you’ve done on this recipe, will absolutely try this at home.

  • Avatar
    Marisa F. Stewart
    March 21, 2020 9:24 pm

    We always have pork in our freezer. My mamma and papà were huge fans of pork and this is a dish I know they’d love. We make our own pasta so first chance we get this recipe is on the menu.

  • Avatar
    March 21, 2020 6:14 pm

    Pork tenderloin is one of my favourites; I cannot believe I haven’t yet had it in a pasta dish! And what a beautiful combination this dish is! Love the mushrooms with tenderloin and of course the pancetta! Delicious!

  • Avatar
    March 20, 2020 9:24 pm

    I don’t know why, but I don’t really have pork with pasta very often. It sounds amazing! I really need to give this a try!

  • Avatar
    March 20, 2020 4:06 am

    Such a good point! Considering the size of Italy the variety of cuisines are incredible. I’ve always love to indulge in the richer dishes, though it isn’t often I treat myself to a creamy pasta dish. This looks so heavenly! Craving this right now. I hope you are safe and well, Jacqui…keeping you all in my prayers!

  • Avatar
    Bernice Hill
    March 20, 2020 2:23 am

    Such a comforting dish. I didn’t know that pasta wasn’t as popular in Northern Italy as it is in other areas. Thanks for the info! Hope you are doing well and weathering this health crisis.

  • Avatar
    March 16, 2020 4:45 am

    I made this dish tonight minus the brandy. I didn’t have any. Was one of the most flavorful pasta dishes I’ve made. The pancetta and mushroom s along with the onions lent so much flavor to the cream sauce. I think you could leave out the pork tenderloin and not miss it. Thank you so much for this recipe.

    • Jacqui
      March 16, 2020 10:01 am

      Hi Patrick! I’m thrilled you liked this recipe so much! I think it’s seriously delicious! I agree, it would also be very very good without the tenderloin.

  • Avatar
    March 15, 2020 10:31 pm

    Pasta has always been my ultimate comfort food! This dish looks divine!

    • Avatar
      The Pasta Project
      March 16, 2020 3:48 am

      Mine too, Tisha! It is the perfect food!

  • Avatar
    March 15, 2020 10:10 pm

    Tagliatelle is definitely one of my favorites. The shape, the texture – everything is just the way I like it. Excited to try a new recipe.

    • Avatar
      The Pasta Project
      March 16, 2020 3:51 am

      If tagliatelle is a favorite then you will love this!

  • Avatar
    Chris Collins
    March 15, 2020 9:49 pm

    You can tell this pasta is bursting with flavour! So creamy and delicious

    • Avatar
      The Pasta Project
      March 16, 2020 3:53 am

      Thank you, Chris. It’s really easy to make too, so all around perfect!

  • Avatar
    Priya Lakshminarayan
    March 15, 2020 9:47 pm

    always in search of a good pasta recipe! Love this

    • Avatar
      The Pasta Project
      March 16, 2020 3:53 am

      This one is great Priya! Wonderful for a weeknight meal!

  • Avatar
    March 15, 2020 8:41 pm

    Another awesome and easy pasta dish. We absolutely love the combo of pork and mushroom. 🙂

    • Avatar
      The Pasta Project
      March 16, 2020 3:55 am

      Thank you, Anita. Pork and mushrooms are a great combination.

  • Avatar
    Sisley White
    March 14, 2020 11:17 pm

    Delicious recipe. I loved making it and loved eating it. All my family loved it.

    • Avatar
      The Pasta Project
      March 16, 2020 3:56 am

      That’s wonderful, Sisley! I hope it becomes a family favourite.

  • Avatar
    March 14, 2020 10:06 pm

    Looks so comforting and delicious! Always love hearty pasta dishes like this, saving for later!

    • Avatar
      The Pasta Project
      March 16, 2020 3:57 am

      It certainly is, Cate. And easy and quick for a weeknight meal.

  • Avatar
    Emily Liao
    March 14, 2020 9:34 pm

    Wow, the flavors in this pasta are so delicious from the pork! Definitely loved making this for my husband.

    • Avatar
      The Pasta Project
      March 16, 2020 3:57 am

      Thank you, Emily! I am glad it was a hit!

  • Avatar
    Sara Welch
    March 14, 2020 9:02 pm

    Wow! This was such a delectable dish! Easily, a. new family favorite! Excited to enjoy leftovers for dinner tonight!

    • Avatar
      The Pasta Project
      March 16, 2020 3:58 am

      So glad it was a hit with the family, and it’s always a bonus to have leftovers!

  • Avatar
    Helen of Fuss Free Flavours
    March 13, 2020 2:02 pm

    It’s really interesting that the dishes can vary so much through each region of Italy. I do like tomato based sauces with pasta, but have to admit that a creamy and tasty dish is always delicious. Pork is a great choice too, and perfect with the combined ingredients. A great meal for the weekend.

    • Avatar
      The Pasta Project
      March 16, 2020 4:00 am

      Thank you, Helen. There is so much variation in recipes, that there is always something new and marvellous to discover!

  • Avatar
    March 13, 2020 1:39 pm

    This tagliatelle would work absolutely amazing for one of my dinners when I crave something delicious and elegant at the same time!

    • Avatar
      The Pasta Project
      March 16, 2020 4:00 am

      It’s perfect for that Mahy – it works for a quick weeknight meal or to impress guests!

  • Avatar
    March 13, 2020 12:47 pm

    Pork & Pasta is such an underused combo! But this recipe really helps show why they’re perfect together. It was love at first bite!

    • Avatar
      The Pasta Project
      March 16, 2020 4:01 am

      Very true, Bry! There are so many possibilities!

  • Avatar
    Veena Azmanov
    March 13, 2020 12:32 pm

    A unique and a delicious combination. Pork and mushrooms sounds interesting and a must try dish too. This dish looks like a comfort meal too.

    • Avatar
      The Pasta Project
      March 16, 2020 4:05 am

      Thank you, Veena. Pork and mushrooms are wonderful together.

  • Avatar
    March 13, 2020 11:17 am

    I never think to use pork like this, but it looks super comforting.

    • Avatar
      The Pasta Project
      March 16, 2020 4:05 am

      You must try it, Danni! Easy and quick and delicious!

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