Reviews for Smoky Pork Pappardelle

Wonderful- SO good!! My new comfort food. Could not find the smoked sea salt or pappardelle at Publix, but Fresh Market had them both. I followed the recipe. Would not recommend cutting back the mascarpone as another reviewer did. I did find the dish salty enough at the end that I was unable to add any more smoked salt. Next time I make it I will rub only half the smoked salt on the meat before I cook it so I can add more at the end. I will also make the sauce the day before, let it sit the fridge and skim the fat before adding the pork, although it might have been that extra fat that made it so yummy.

September 23, 2009

These flavors blend in to symphony of flavor. If this is your first time making the recipe- do it exactly. I now add a little more mascaparone to my taste. This is a great cold weekend dish that is in my permanent collection.

April 2, 2009

Agreed with all the other reviewers that this is a brilliant recipe, particularly because it's a delicious change from the usual tomato-dominated sauces. Just for notes, I substituted veal stock for chicken and red wine for white, which I assume added some deeper notes. Whether that's good or not, I don't know. I omitted the mascarpone entirely because it seemed like gilding a gilded lily, and substituted a cup of pecorino romano. The results were generally admired.

March 2, 2009

Loved it!  Like an earlier reviewer suggested, I cut the mascarpone in half, which I thought was just perfect.  This was a big hit and I will definitely be making it again.

November 24, 2008

made this exactly as instructed and paired it with homemade spaetzle for a truly spectacular result. my friends were literally moaning with happiness! i also made a nice salad with local organic greens with a shallot, champagne wine vinegar, dijon, and honey dressing that paired beautifully with this wonderful dish. 5 STARS!!!

November 6, 2008

I had this dish at a friends house and I liked it so much that I asked her for the recipie. I just fixed it for a group of friends last weekend and everyone loved it. It was a huge hit....... I will keep this recipe forever and continue to pass it along to others. Terry Silva, Portland Oregon 

November 4, 2008

I thought the flavor of the braised pork was amazing. It was fairly simple to prepare as well. Just one comment-I thought 3 TBS of mascarpone made it a bit too rich and probably didn't add anything to the flavor. Next time (and I will make this again) I think I will cut the mascarpone in half.

October 13, 2008

This dish was the most savory, decadent, and delicious pasta recipe I have ever eaten! The pork melts! Get fresh papparedelle if you can and a very good Champagne vinegar! This is not a recipe to scrimp on ingredients. Pair it with a robust and fruity red and indulge!

August 21, 2008

I usually do not eat pork, but I made this recipe and it is my all time favorite dish. Although the cooking time is long, it is worth the wait. The leftovers the next day is even better.

August 1, 2008

My husband doesn't like a lot ov salt but LOVES this dish. Awesome combination!

July 23, 2008