Pork, Lemon and Sage Orecchiette Pasta

Prep time 15 minutes Cook time 20 minutes

Serves 4 people



  • 1/3 cup extra virgin olive oil
  • 4 x 180g pork leg or medallion steaks
  • 400g orecchiette pasta
  • 25g unsalted butter
  • 2 shallots, finely chopped
  • 3 garlic cloves, very finely chopped
  • 1 tsp chilli flakes, plus extra to serve (optional)
  • 6 sage leaves, finely chopped, plus extra fried leaves to serve (optional)
  • 1 lemon, zested and juiced
  • 200ml crème fraiche
  • 1/3 cup very finely grated parmesan, plus extra to serve


  1. 1.
    Bring a large saucepan of salted water to the boil over high heat. Add the pasta and cook until al dente then drain, reserving ½ cup cooking liquid.
  2. 2.
    Season the pork steaks with salt and freshly ground black pepper.
  3. 3.
    Heat 2 tbs oil in deep frypan over medium high heat. Cook pork in pan using our 6-2-2 method. That’s 6 minutes on one side, 2 minutes on the other, then set aside to rest for 2 minutes, covering fully with alfoil. If you prefer a little bit of pink, just reduce the cooking time.
  4. 4.
    Heat remaining 2 tbs oil and butter in the pan over medium high heat.
  5. 5.
    Add the shallots and cook for 2-3 minutes until softened then add the garlic, chilli, sage and lemon zest and cook for a further 30 seconds until fragrant. Add the crème fraiche, reserved pasta water and lemon juice and bring to a simmer.
  6. 6.
    Very thinly slice the pork then add to the sage sauce and stir to coat with the drained pasta and parmesan.
  7. 7.
    Serve topped with fried sage leaves, extra parmesan and chilli flakes.