Tag Archives: pasta

Pork Belly and Pasta | The Sportsman’s Table

Crispy Pork Belly & Pumpkin Pasta Carbonara


  • 1 tbsp extra virgin olive oil
  • 1 lb Pork Belly, large dice
  • ½ yellow onion, diced
  • 2 garlic cloves, minced
  • Fresh pumpkin, cut in batonets, blanched in salted water
  • 1 lb fresh or boxed ribbon-like noodles, tagliatelle, pappardelle, or fettuccine, boiled
  • 3 eggs, beaten
  • ½ cup pecorino Romano cheese, freshly grated


  1. Heat a saute pan over medium high heat. Add oil, then add diced pork belly and crisp all sides. Add onion and garlic, sauté until garlic is golden brown.
  2. Reduce heat to medium, add pumpkin and toss. Add pasta and ½ cup pasta water. 
  3. Remove from heat and add eggs & cheese. Stir until the pasta is coated with egg. 
  4. Plate the dish in a deep bowl, garnish with pumpkin and grated cheese. Mangia!

Pappardelle all’anatra | The Sportsman’s Table

Il Buongustaio Restaurant


(For 4 people)

280 grams of Pappardelle

For the Sauce:

  • 800 grams of Fresh Duck
  • 2 Bay Leaves
  • 50 grams of Onion
  • 5 grams fresh garlic
  • 5 grams rosemary
  • 50 grams celery
  • 50 grams carrots
  • 100 grams dry white wine
  • 300 grams vegetable stock
  • 30 grams parmesan


Clean duck and garnish with garlic, onion rosemary, celery and the bay leaves. Rub down and drizzle with olive oil. Lightly sprinkle salt and pepper (approximately 1 tsp of each) over the top of all. Salt/pepper can be added or removed to taste.

Set oven temp to 410 F and bake for 20 minutes. Add the wine and allow to simmer for 5 minutes to allow alcohol to cook off and then add vegetable stock.

Remove pan from oven and cover with heavy duty aluminum foil.

Decrease oven temperature to 365 F and return duck to oven. Bake for approximately 2 hours.

After the duck is fully cooked, remove from oven and place duck in a separate container.

Remove the bay leaves, and all of the remaining contents (vegetables and liquid) are then placed into a sauce pan. Blend all contents of sauce pan until you have a smooth consistency.

Debone and mince the duck meat with a fork and knife and add to the blended sauce and bring it to a boil. Add a 1/4 stick of salted butter and allow to melt, and then turn off heat. The sauce is now ready.

Boil water in a separate pot salting to taste. Cook the pasta in salted water for 12 minutes and strain.

Add some of the sauce to a pan and then add the pasta for a very quick sauté.

Garnish with shaved parmesan cheese and serve.