This Creamy Pork Pasta is a restaurant-worthy dish made with juicy pork tenderloin in a rich mushroom sauce. It's incredibly hearty and comforting, and you can have it on the table in just a bit over half an hour!
And if you love creamy pasta dishes, try my Ground Beef Alfredo or Spicy Alfredo Sauce next!
There are not many recipes for pasta dishes with pork out there, and it's quite a pity because pork tenderloin goes so well in a rich and creamy sauce.
Case in point, this creamy pork pasta recipe. It has just about everything you could possibly want in a hearty dinner, from juicy pork and flavorful pancetta to brandy and cream.
It's a real treat, and I love to make it when I'm in the mood for something a bit special but still quick. It's also an excellent choice for date night, too!
Why you'll love this creamy pork pasta
- The sauce is one of the most delicious things you'll ever taste!
- It tastes like something you'd have at a fancy restaurant.
- The splash of brandy is the secret ingredient that makes it so special.
Ingredient notes
Pork - The best meat for this pasta dish is fresh pork tenderloin. Look for a very lean one with minimal fat.
Pancetta - This adds even more richness to the sauce. You can use regular or smoked pancetta.
Mushrooms - I like to make this pork pasta with cremini mushrooms, but you can use whatever fresh mushrooms are in season.
Shallots, garlic and fresh thyme - This is the combination I use to add so much flavor to the sauce! Shallots bring a mellow sweetness, and the fresh thyme gives the sauce an earthy touch. As always, measure the garlic with your heart!
Butter - Sautéing the shallots, garlic and pancetta in a bit of unsalted butter sets a nice creamy base for the sauce.
Brandy - This is the secret ingredient that makes the sauce rich and complex. Use whatever brandy you enjoy drinking.
Heavy cream - The only kind of cream that makes the sauce luxuriously creamy! Half-and-half won't cut it here.
Pasta - I used penne in this creamy pork pasta dish, but rigatoni, fusilli and even tagliatelle or pappardelle work great here.
Parmesan - The perfect cheesy finish for the perfect pasta dish!
Pro tip
I use 1 pound of pork tenderloin for 10 ounces of dry pasta because I like a nice meat/pasta ratio. You can up the pasta to 12 ounces if you prefer.
How to make creamy pork and mushroom pasta
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Sauté the shallots, garlic and pancetta in melted butter until the pancetta is golden and fragrant.
Brown the mushrooms, thyme and pork tenderloin pieces in the same pan until the meat is seared.
Deglaze with brandy, then add the heavy cream and simmer until the sauce bubbles and thickens.
Toss the cooked penne and Parmesan into the skillet, stirring until every noodle is glossy and coated.
Substitutions and variations
- While pork tenderloin is the best type of pork for this pasta dish, you could also use boneless pork chops if you like. They won't be as tender though.
- If you don't have brandy, use some dry white wine instead. If you prefer not to cook with alcohol, substitute with low-sodium chicken stock.
- Stir in some baby spinach at the end for a pop of color.
Helpful tips for the best creamy pork pasta
- Make sure you reserve some of that pasta water. It's what emulsifies the sauce to perfection and helps it cling to the pasta.
- Don't overcook the pork because it will turn out tough to chew.
- If you want to pair this creamy pork pasta with wine, a crisp white such as Sauvignon Blanc, Pinot Bianco, or Chardonnay would be great. A dry prosecco or a light red, such as Pinot Noir or Beaujolais, also pairs beautifully with this creamy sauce.
Leftovers and storage
- This pasta dish is best served immediately.
- If you do have leftovers, they will keep well in the fridge for up to 3 days. Reheat slowly on the stovetop, adding some water or chicken broth to emulsify the sauce.
- I do not recommend freezing this pasta dish.
If you've tried this creamy pork pasta recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Creamy Pork Pasta
Ingredients
- 10 oz penne pasta
- 2 tablespoons unsalted butter
- 2 medium shallots finely diced
- 4 garlic cloves finely diced
- 5 oz pancetta or cubed bacon
- 6 oz cremini mushrooms sliced
- 1 tablespoon fresh thyme finely chopped
- 1 pound pork tenderloin cut into ½-inch pieces
- ¼ cup brandy
- 1 ½ cup heavy cream
- ¼ cup Parmesan cheese grated
- Salt and freshly ground black pepper to taste
Instructions
- Cook the penne in well-salted boiling water until just al dente. Reserve a cup of pasta water before draining.10 oz penne pasta
- Melt the butter in a large skillet over medium heat. Add the shallots and garlic and cook for 2-3 minutes until soft and translucent. Stir in the pancetta and cook until it starts to crisp.2 tablespoons unsalted butter2 medium shallots4 garlic cloves5 oz pancetta
- Add the mushrooms and cook for a further 4-5 minutes until they release their moisture and turn golden. Stir in the fresh thyme and cook for another minute.6 oz cremini mushrooms1 tablespoon fresh thyme
- Next, add the cubed pork to the pan and cook until lightly browned on all sides.1 pound pork tenderloin
- Pour in the brandy and let it simmer for a minute, scraping up any browned bits. Lower the heat and stir in the cream. Simmer gently until slightly thickened.¼ cup brandy1 ½ cup heavy cream
- Add the cooked pasta and toss well to coat with the sauce, loosening with reserved pasta water as needed. Stir in the grated Parmesan, then season to taste and serve hot.¼ cup Parmesan cheeseSalt and freshly ground black pepper to taste
Video
Notes
- Do not overcook the pork. It should be just cooked through or it will turn dry once it simmers in the sauce.
- Make sure you keep the cream at a gentle simmer to avoid splitting.
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