Ingredients
- 6 ounces ground pork
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon dried basil
- 3 cups water
- 1 chicken bouillon cube
- 2 1/2 tablespoons cornstarch
- 3/4 cup heavy cream
- 1/2 teaspoon saffron (threads, loosely packed)
- 9 ounces dry fettuccine pasta
- 2 tablespoons freshly chopped parsley
- 8 tablespoons Parmesan cheese, grated
How to Make
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Step 1: Cook pork in a large skillet over medium-high heat, stirring constantly and breaking meat up into small pieces.
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Step 2: Drain excess fat and return meat to pan.
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Step 3: Reduce heat to medium and add salt, pepper, basil, water, and bouillon cube. Simmer for 5 minutes.
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Step 4: Stir cornstarch and cream together.
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Step 5: Bring pork mixture to a boil. Slowly stir in cornstarch mixture. Continue to cook and stir until mixture becomes thick and creamy, about 1 minute.
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Step 6: Reduce heat to low and add saffron, stirring until well blended.
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Step 7: Simmer, uncovered, until ready to serve.
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Step 8: Prepare fettuccine according to package directions. Drain well.
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Step 9: Place noodles in 4 individual serving bowls.
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Step 10: Ladle sauce over noodles and top with parsley and cheese.
We hope you enjoy this recipe!
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