Pappardelle originate in Tuscany, a region known for rich, hearty sauces. Pappardelle are one of the thickest flat pastas, making it the perfect size to sop up meat sauces. The word pappardelle comes from the verb pappare, meaning to “gobble up”, which is exactly what this pasta, and people who eat it, do. In this week's Italian-American twist, we combine a traditional Tuscan dish of pork ragù and pappardelle with a BBQ bacon-infused breadcrumb topping. We also pay homage to the tradition of pulled pork, which originated in the American South but was beloved of impoverished Italian immigrants, for whom it proved an excellent way to turn cheaper cuts of meat into decadent, tender specimens.
Of course, the pork we use in this recipe comes from our top butcher, but the slow-cooking spirit so integral to the pulled pork tradition is as valued in the preparation of this dish as it has been in Italian-American kitchens for more than a century. Just pull your fork through the rich strands of slow-cooked meat and delight as they yield and fall apart.
Allergens in bold and underlined
Pappardelle: Wheat Flour, Egg, Durum Wheat Flour, Salt
Pulled Pork Ragu: Pork Shoulder (26%), Passata, Onion, Cavolo Nero, Carrot, Red Wine (Sulphites), Celery, Garlic, Thyme Sprigs, Bay Leaf, Olive Oil, Salt, Black Pepper
BBQ Bacon Crumb: Breadcrumbs (Wheat), Bacon, Olive Oil, Salt, Pepper
Parmigiano Reggiano: Milk, Salt, Rennet
Please find recipe card here
Pappardelle: 160g, 284kCal (Calories per 100g)
Pulled Pork Ragu: 160g, 245kCal (Calories per 100g)
BBQ Bacon Crumb: 10g, 35kCal (Calories per portion)
Parmigiano Reggiano: 8g, 28kCal (Calories per portion)
Please note the above nutritional guidance is based on our estimates only.