Fab Recipe: Pumpkin Fettuccine with Pork Belly // Amy Lecza // Photo: @fabsoopark
Instructions
For the pasta:
If making pasta from scratch, use the ingredients above to make a homogenous pasta dough – add more flour if it seems wet.
Roll the dough out using a pasta roller to a thickness of 6 out of 7.
Dust with flour and set aside, covered.
Fab Recipe: Pumpkin Fettuccine with Pork Belly // Amy Lecza // Photo: @fabsoopark
Instructions:
In a large, hot sauté pan, render pork belly in olive oil until caramelized and brown.
Fab Recipe: Pumpkin Fettuccine with Pork Belly // Amy Lecza // Photo: @fabsoopark
Add leeks and apples and cook until softened.
Fab Recipe: Pumpkin Fettuccine with Pork Belly // Amy Lecza // Photo: @fabsoopark
Season to taste.
Bring a large pot of water to a boil, then salt generously. Fresh pasta takes much less time to cook, so keep an eye on it. If you made the pasta from scratch, plan for 1-2 minutes in the water. If you’re using dry pasta, cook according to the box instructions. FAB TIP: Wait until the pasta water boils before you add the salt – salt causes water’s boiling point to rise, so it will take longer for it to boil.
Reserve a bit of the pasta water, then drain the pasta and immediately add it to the sauté pan.
Toss to coat.
Add in Parmesan and a little pasta water to bind it. FAB TIP: Pasta water is magic! It’s full of starch, and helps create a smooth, creamy texture and a nice binding between the pasta and any toppings or sauces.
Taste and adjust seasonings as needed.
Serve hot, garnished with fresh parsley and more Parmesan.
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-pumpkin-fettuccine-with-pork-belly/