Pork and Courgette Pasta

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
2 medium British free-range eggs by Sainsbury's, yolks only
75g British single cream by Sainsbury's
250g Sainsbury's fettuccine
300g cooked roast pork, cut into bite-size pieces
200g courgette, trimmed and cut into ribbons using a vegetable peeler
1 tbsp olive oil by Sainsbury's
1 clove garlic, finely chopped

In a small bowl, gently whisk together the egg yolks and cream until combined. Season with a little freshly ground black pepper and set aside.

Cook the pasta in a large pan of boiling water for 10 minutes, until al dente. Drain and set aside.

Meanwhile, heat the oil in a large pan and cook the garlic for 2 minutes. Add the pork and courgette to the pan and toss to combine. Cook for 1-2 minutes to heat through.

Add the cooked pasta and toss to combined, then mix through the egg yolk and cream mixture, cooking over a low heat for 2 minutes or until the sauce has thickened.

Divide between bowls, season with freshly ground black pepper, and serve. Give leftover pork a tasty makeover with this recipe for Braised pork & apple with watercress.

Recipe courtesy of Sainsbury's

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