Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Perciatelli is thick spaghetti with a hole in the center. It's heartier and stands up to the other ingredients in this dish, but you can substitute spaghetti, if desired.

Jill Melton
Recipe by Cooking Light March 1999

Gallery

Credit: Becky Luigart-Stayner; Styling: Lydia DeGaris

Recipe Summary

Yield:
6 servings (serving size: 2/3 cup pasta, 2 cups broth mixture, 2 tablespoons cheese, and 1 tablespoon green onions)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 4 to 24 hours, turning bag occasionally. Remove pork from bag, reserving marinade.

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  • Cook bacon pieces in a large Dutch oven over medium-high heat until bacon is crisp. Remove the bacon from pan, reserving bacon drippings in pan, and set bacon aside. Add half of pork to bacon drippings in pan; sauté 5 minutes, and remove pork from pan. Repeat procedure with remaining pork. Add sliced onion and leek to pan, and sauté for 5 minutes. Add the reserved marinade, pork, sweet potato, water, and broth; bring to a boil. Reduce heat, and simmer for 10 minutes. Stir in cooked bacon and spinach, and cook for 1 minute. Place pasta into each of 6 large bowls, and top with broth mixture, cheese, and green onions.

Nutrition Facts

478 calories; calories from fat 25%; fat 13.4g; saturated fat 5.8g; mono fat 4.9g; poly fat 1.4g; protein 30.7g; carbohydrates 57.3g; fiber 4.5g; cholesterol 63mg; iron 4.1mg; sodium 983mg; calcium 189mg.
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