Real porchetta takes three to four days to prepare. This ragu is a fun and fairly fast fix if you're in the mood for porchetta on the fly.

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Credit: Photography by Kate Mathis

Recipe Summary test

Servings:
4
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Ingredients

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Directions

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  • Preheat the oven to 350°. On a baking sheet, toss the breadcrumbs and butter; season with salt. Bake, stirring once, until toasted and golden brown, 12 to 15 minutes. Let cool.

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  • Meanwhile, bring a large pot of water to a boil for the pasta.

  • In a large skillet or Dutch oven, heat the oil, two turns of the pan, over medium-high. Add the pancetta. Cook, stirring often, until the fat begins to render, about 2 minutes. Add the ground pork. Cook, stirring occasionally and breaking up the meat with a spoon, until lightly browned, about 5 minutes; season with salt and pepper. Add the rosemary, garlic, 2 tsp. lemon zest, the fennel seeds, crushed red pepper, and the fennel pollen, if using. Stir until aromatic, 2 to 3 minutes. Add the wine. Cook, stirring often, until reduced by half, about 5 minutes. Add the stock and the Parm rind, if using. Reduce heat to low. Let the sauce simmer while you cook the pasta.

  • Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out about 3/4 cup of the pasta cooking water, then drain the pasta.

  • Discard the Parm rind from the sauce. Add a generous handful of grated Parm, the lemon juice, and the pasta to the sauce. Toss, adding the cooking water as needed if the pasta is too dry. Season with salt.

  • Toss the breadcrumbs with the remaining 2 tsp. lemon zest, the parsley, and a bit more Parm. Serve the pasta in shallow bowls. Top with the breadcrumbs.

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