What are the main ingredients in Smoky Pork Kassler Tagliatelle?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Smoky Pork Kassler Tagliatelle?

Calories: 1095, Carbs: 82 grams, Fat: grams, Protein: 51.7 grams, Sugar: 15 grams, Salt: 1817 grams

How do I prepare Smoky Pork Kassler Tagliatelle?

CRISPY, CREAMY & CHEESY!: In a salad bowl, toss together the rinsed salad leaves, ¾ of the sunflower seeds, a drizzle of olive oil and seasoning. Dish up the creamy kassler pasta and sprinkle over the remaining grated cheese and sunflower seeds. Serve with the crunchy green salad on the side and finish with a drizzle of lemon juice. You’ve earned it, Chef! SIMMERING AWAY...: Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the chopped garlic and fry until fragrant, 30-60 seconds (shifting constantly). Deglaze the pan with the wine. Stir in the cream and ¾ of the grated cheese. Reduce the heat and simmer until slightly reduced, 2-3 minutes (stirring occasionally). Add the cooked pasta, the peas, the crispy kassler, and seasoning. Toss until fully combined. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency. CRISPY KASSLER: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside. Remove from the pan and drain on paper towel. PASTA PARTY: Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.

What should be prepared from my kitchen to make Smoky Pork Kassler Tagliatelle?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Smoky Pork Kassler Tagliatelle

Get the delectably salty bacon flavour you love from these crispy cubes of pork kassler. Tumbled through an elegant sauce of fresh cream, white wine, grated Italian-style hard cheese, & peas. Served with a leafy salad for that pop of freshness.

Smoky Pork Kassler Tagliatelle

with sunflower seeds, peas & a fresh salad

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Fresh Cream
Garlic Head
Garlic Heads
Grated Italian-style Hard Cheese
Lemon Juice
Onion
Onions
Peas
Pork Kassler Steak Cubes
Salad Leaves
Sunflower Seeds
Tagliatelle Pasta
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

PASTA PARTY
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
CRISPY KASSLER
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside. Remove from the pan and drain on paper towel.
SIMMERING AWAY...
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the chopped garlic and fry until fragrant, 30-60 seconds (shifting constantly). Deglaze the pan with the wine. Stir in the cream and ¾ of the grated cheese. Reduce the heat and simmer until slightly reduced, 2-3 minutes (stirring occasionally). Add the cooked pasta, the peas, the crispy kassler, and seasoning. Toss until fully combined. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency.
CRISPY, CREAMY & CHEESY!
In a salad bowl, toss together the rinsed salad leaves, ¾ of the sunflower seeds, a drizzle of olive oil and seasoning. Dish up the creamy kassler pasta and sprinkle over the remaining grated cheese and sunflower seeds. Serve with the crunchy green salad on the side and finish with a drizzle of lemon juice. You’ve earned it, Chef!

Tagliatelle Pasta - 100g
Pork Kassler Steak Cubes - 180g
Onion - 1
Garlic Head - 1
White Wine - 30ml
Fresh Cream - 60ml
Grated Italian-style Hard Cheese - 15ml
Peas - 40g
Salad Leaves - 20g
Sunflower Seeds - 10g
Lemon Juice - 10ml

Download the Recipe

Serves 2

PASTA PARTY
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
CRISPY KASSLER
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside. Remove from the pan and drain on paper towel.
SIMMERING AWAY...
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the chopped garlic and fry until fragrant, 30-60 seconds (shifting constantly). Deglaze the pan with the wine. Stir in the cream and ¾ of the grated cheese. Reduce the heat and simmer until slightly reduced, 2-3 minutes (stirring occasionally). Add the cooked pasta, the peas, the crispy kassler, and seasoning. Toss until fully combined. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency.
CRISPY, CREAMY & CHEESY!
In a salad bowl, toss together the rinsed salad leaves, ¾ of the sunflower seeds, a drizzle of olive oil and seasoning. Dish up the creamy kassler pasta and sprinkle over the remaining grated cheese and sunflower seeds. Serve with the crunchy green salad on the side and finish with a drizzle of lemon juice. You’ve earned it, Chef!

Tagliatelle Pasta - 200g
Pork Kassler Steak Cubes - 360g
Onion - 1
Garlic Heads - 1
White Wine - 60ml
Fresh Cream - 120ml
Grated Italian-style Hard Cheese - 30ml
Peas - 80g
Salad Leaves - 40g
Sunflower Seeds - 20g
Lemon Juice - 20ml

Download the Recipe

Serves 3

PASTA PARTY
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
CRISPY KASSLER
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside. Remove from the pan and drain on paper towel.
SIMMERING AWAY...
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the diced onion until soft, 5-6 minutes (shifting occasionally). Add the chopped garlic and fry until fragrant, 30-60 seconds (shifting constantly). Deglaze the pan with the wine . Stir in the cream and ¾ of the grated cheese. Reduce the heat and simmer until slightly reduced, 2-3 minutes (stirring occasionally). Add the cooked pasta, the peas, the crispy kassler, and seasoning. Toss until fully combined. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency.
CRISPY, CREAMY & CHEESY!
In a salad bowl, toss together the rinsed salad leaves, ¾ of the sunflower seeds, a drizzle of olive oil and seasoning. Dish up the creamy kassler pasta and sprinkle over the remaining grated cheese and sunflower seeds. Serve with the crunchy green salad on the side and finish with a drizzle of lemon juice. You’ve earned it, Chef!

Tagliatelle Pasta - 300g
Pork Kassler Steak Cubes - 540g
Onions - 2
Garlic Heads - 2
White Wine - 90ml
Fresh Cream - 180ml
Grated Italian-style Hard Cheese - 45ml
Peas - 120g
Salad Leaves - 60g
Sunflower Seeds - 30g
Lemon Juice - 30ml

Download the Recipe

Serves 4

PASTA PARTY
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
CRISPY KASSLER
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). Remove from the pan (reserving any rendered fat) and set aside. Remove from the pan and drain on paper towel.
SIMMERING AWAY...
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the diced onion until soft, 5-6 minutes (shifting occasionally). Add the chopped garlic and fry until fragrant, 30-60 seconds (shifting constantly). Deglaze the pan with the wine . Stir in the cream and ¾ of the grated cheese. Reduce the heat and simmer until slightly reduced, 2-3 minutes (stirring occasionally). Add the cooked pasta, the peas, the crispy kassler, and seasoning. Toss until fully combined. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency.
CRISPY, CREAMY & CHEESY!
In a salad bowl, toss together the rinsed salad leaves, ¾ of the sunflower seeds, a drizzle of olive oil and seasoning. Dish up the creamy kassler pasta and sprinkle over the remaining grated cheese and sunflower seeds. Serve with the crunchy green salad on the side and finish with a drizzle of lemon juice. You’ve earned it, Chef!