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Creamy pork tenderloin pasta in a bowl.
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5 from 32 votes

Creamy Pork Tenderloin Pasta (Tagliatelle alla Castellana)

This creamy pork tenderloin pasta is a beautiful, elegant pork pasta recipe from Trentino-Alto Adige known as tagliatelle alla Castellana in Italian. The easy pork tenderloin sauce includes mushrooms, cream, brandy and pancetta! A delicious, rich, and filling Italian mountain recipe!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
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: 777kcal
Author: Jacqui

Ingredients

  • 12 oz tagliatelle fresh or dried
  • 5 oz pork fillet cut into small cubes
  • 3 ½ oz pancetta cut into small cubes
  • 5 oz mushrooms I used white button mushrooms. Cut into half slices
  • 1 garlic clove peeled and finely chopped
  • 1 small onion peeled and finely chopped
  • 2 oz butter unsalted
  • 6 ¾ fl oz heavy cream
  • 1 fl oz brandy
  • salt for pasta and to taste
  • freshly ground black pepper. to taste

Instructions

  • Put a pot of water onto to boil for the pasta. Add salt once it starts to boil and bring it to boil again.
  • In a heavy skillet or frying pan, melt the butter over medium heat. Add the chopped onion and garlic, cooking until the onion softens slightly.
  • Add the sliced mushrooms to the pan and continue cooking until they start to brown slightly. Then add the pancetta and cook until it begins to brown.
  • Next, add the pork tenderloin pieces to the pan. Cook for just a few minutes, ensuring the pork remains slightly pink and is not overcooked.
  • Increase the heat and add a measure of brandy. After the alcohol evaporates, lower the heat and stir in the heavy cream. Let the sauce simmer for about 3 to 4 minutes, allowing it to reduce slightly. Season the sauce with salt and freshly ground black pepper to taste.
  • While the sauce simmers, cook the tagliatelle al dente according to the package instructions. For fresh tagliatelle, this should take about 4-5 minutes, and for dried, around 10 minutes.
  • Before draining the pasta, save a cup of the pasta cooking water. Drain the pasta and then add it to the sauce in the skillet. Stir well to ensure the pasta is evenly coated with the creamy sauce. If the sauce appears dry, add some reserved pasta water to adjust the consistency.
  • Serve the dish immediately, optionally garnished with grated Parmigiano Reggiano or Grana Padano.

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.

Nutrition

Calories: 777kcal | Carbohydrates: 63g | Protein: 25g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 315mg | Potassium: 608mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1174IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 2mg