Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris
6 servings (serving size: 2/3 cup pasta, 2 cups broth mixture, 2 tablespoons cheese, and 1 tablespoon green onions)

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

bostonsmaman's Review

January 15, 2009
Definitely a unique combination of flavors not native to the American palate. It took a few bites to get used to the sweet broth, but we liked it the more we ate. I left out the sweet potato and spinach and replaced it with beefy creminis and kale (it was on-hand). I also cut the pasta (called "bucati" at Trader Joe's) into 1-inch sections after cooking (made them look like boxed mac n cheese noodles). It was fun b/c you could suck the broth through the noodles like a for kids. Otherwise it would be a huge mess to eat b/c the noodles fall off your spoon. Skipped the bacon and added a tsp of ham demi glace. Overall, very tastey and a good use of pork.