Name: Creamy Porcini Pappardelle with Crispy Pork and Red Pepper
Ingredients: 2 large shallots, diced; 5 garlic cloves, minced; 3 tbsp Porcini BBQ Genie; 1 lb ground pork; 3 oz pancetta; 1 red pepper, chopped into chunks; 1/2 cup white wine; 1 cup stock; 1 cup heavy cream; 12 oz pappardelle noodles; 2 tbsp unsalted butter; 1/4 cup Parsley, chopped; 1/2 cup Ricotta Cheese; Fresh grated Parmesan Cheese for serving

Creamy Porcini Pappardelle with Crispy Pork and Red Pepper

Just to be able to say “Creamy Porcini” alone makes this dish that much more awesome.

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Creamy Porcini Pappardelle with Crispy Pork and Red Pepper

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Ingredients

2 large shallots, diced
5 garlic cloves, minced
3 tbsp Porcini BBQ Genie
1 lb ground pork
3 oz pancetta
1 red pepper, chopped into chunks
1/2 cup white wine
1 cup stock
1 cup heavy cream
12 oz pappardelle noodles
2 tbsp unsalted butter
1/4 cup Parsley, chopped
1/2 cup Ricotta Cheese
Fresh grated Parmesan Cheese for serving

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Directions

On high heat, add the ground pork to a large pan, breaking up large pieces as it cooks and sprinkle with 1 tbsp of Porcini BBQ Genie. Cook until crisp, almost to the point of burning. Don’t be too eager to call it done, let it ride the pan! Remove the pork to a bowl and wipe out the pan.
On medium low heat, saute the pancetta until the fat has rendered and the pieces are crispy. Remove with a slotted spoon to a paper towel lined plate and set aside.
Meanwhile, heat a large pot of salted water to boil. Add the pasta and cook until a couple minutes before it’s done. You want it to be on the lower side of el dante. Don’t worry, it will cook a bit more later. Strain and set aside.
With the heat still on medium low and with the oil left over from the pancetta, add your shallots and garlic. Cook until softened and fragrant. When you think it’s ready, add remaining 2 tbsps of the Porcini BBQ Genie and cook another 30 seconds. Throw in your white wine and stock and bring heat up to a simmer. Add the red peppers and allow to simmer for 5 minutes.
Add the pork, noodles and heavy cream. Stir it up and allow it to heat through evenly for a few minutes. Just long enough to cook your pasta until el dante, or how you like it.
Off heat, stir in the ricotta cheese, crispy pancetta and parsley. Serve with a communal bowl of grated parmesan cheese!

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All-Natural / Gluten Free / Low Salt / No fillers / Clean, Inspiring Flavours

Make a wish and add this umami flavour bomb to make all your food taste delicious. Our mushroom based spice blend goes beyond expectations with its earthy essence and contrasting flavours of sweet and sour. Experience this blend on BBQ anything; but explore its depth in creamy pasta's, morning eggs or wholesome grains.

Umami means “essence of deliciousness” in Japanese, and its taste is often described as the meaty, savory deliciousness that deepens flavor.
Reference here for above statement

Must Tries:

Soup
Scallops
Meatballs

Let these flavours inspire you.

Ingredients:
salt, porcini powder, brown sugar, herbs and spices, black pepper, ginger, ancho, garlic, onion, chipotle, amchur, lemon peel, sichuan peppercorn

May Contain: Mustard, Sulphites, Sesame