Pasta with cinnamon spiced pork ragu from Friuli Venezia Giulia.

Method8 steps · about 1 hr 20 min

1. 1

   Step 1: Cut the meat into small pieces and brown it in melted butter (30 g) in a deep frying pan or iron skillet (I used my Dutch oven).

   Uses 400 g pork tenderloin or shoulder · 30 g butter (1 oz)

   
2. 2

   Step 2: Lower the heat and season the browned pork with salt, pepper, cinnamon and either two to three whole cloves or one teaspoon ground cloves. Pour in the half glass white wine and continue cooking.

   Uses Pork browned in butter · salt (for pasta and to taste) · black pepper (to taste) · 2–3 whole cloves OR 1 tsp ground cloves · 1 tsp ground cloves, only instead of the whole cloves · 1 tsp cinnamon powder · ½ glass white wine

3. 3

   Step 3: Peel and finely chop the onion (1). Wash and chop the herbs (if fresh) except the bay leaf.

   Uses 1 onion (peeled and finely chopped) · 1 bunch mixed herbs: marjoram, rosemary, thyme, sage and bay leaf

4. 4

   Step 4: Reduce some liquid over moderate heat. Add the prepared chopped onion and the one mixed herb bunch, cover and cook gently for 45 minutes to one hour, until the pork is tender; shoulder may need longer.

   Covered pork ragu simmering guide · 60 minUses Seasoned browned pork and reduced wine · Finely chopped onion and prepared mixed herb bunch

   
5. 5

   Step 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.

   Uses Water as needed to boil the pasta · salt (for pasta and to taste) · 400 g tagliatelle or other pasta ribbons/tubes

6. 6

   Step 6: Break the eggs (2) into a bowl and beat with a pinch of salt.

   Uses 2 pasteurized shell eggs · salt (for pasta and to taste)

7. 7

   Step 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.

   Uses Drained al dente tagliatelle · Tender cooked cinnamon pork ragu · Two pasteurized eggs beaten with a pinch of salt

   
8. 8

   Step 8: Serve immediately with the grated cheese.

   Uses Finished egg-coated pasta with cinnamon pork ragu · 45 g Montasio or Parmigiano (grated)