Author Notes
A pretty piggy dressed in a luxurious white wine cream sauce. Your mouth will bathe in the rich flavors and hearty noodles. —Megan Brewer
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Ingredients
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2 pounds
pork roast
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1 cup
dry white wine
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1 cup
heavy cream
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2 tablespoons
olive oil
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1 cup
chopped white onions
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1 cup
diced roasted tomatoes
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1 tablespoon
dried Italian herbs
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1 teaspoon
sea salt
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1 teaspoon
black pepper
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1 teaspoon
garlic powder
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2 tablespoons
butter
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1/2 pound
fresh tagliatelle pasta
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1/4 cup
shaved Parmesan cheese
Directions
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Add the white wine, olive oil, diced tomatoes, chopped onions, salt, pepper, garlic powder and Italian herbs to a crock pot and turn to low heat.
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Rub your pork roast with an additional handful of salt and place it into the wine mixture in the crock pot.
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Allow the pork roast to cook on low heat for 5-6 hours.
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When the pork roast is done it should pull apart and shred easily with a fork.
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Add the butter and cream to the pulled pork in the crock pot and allow it to sit while your pasta cooks.
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Heat your salted water and allow it to come to a rolling boil.
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Add the fresh tagliatelle to the pasta and allow it to cook for 2-3 minutes until al dente.
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Strain the pasta and pour it into the pork and cream sauce in the crock pot.
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Toss the pasta into the meat sauce.
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Plate your pasta by topping it with a hearty layer of fresh Parmesan cheese shavings and an additional dash of Italian herbs.
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