📝 About This Recipe
Inspired by the legendary 'Sagre' of Ariccia in the Roman hills, this dish celebrates the savory, herbaceous soul of Porchetta. We combine ridged Mezze Maniche pasta with crispy cubes of roasted pork, a touch of wild fennel, and a silky Pecorino Romano emulsion to create a rustic masterpiece. It is a bold, textural journey that brings the festive spirit of a Roman fraschetta straight to your dinner table.
🥗 Ingredients
The Pasta
- 400 grams Mezze Maniche Rigate (high-quality bronze-die extruded pasta)
- 2 tablespoons Sea Salt (for the pasta water)
The Sauce Base
- 250 grams Porchetta di Ariccia (thickly sliced (1/2 inch) and diced into small cubes)
- 2 tablespoons Extra Virgin Olive Oil (fruity, medium-bodied)
- 1/2 cup Dry White Wine (such as Frascati Superiore or Pinot Grigio)
- 1 piece Shallot (very finely minced)
- 1/2 teaspoon Red Chili Flakes (optional, for a subtle Roman heat)
The Roman Finish
- 80 grams Pecorino Romano DOP (finely grated)
- 1 teaspoon Black Peppercorns (toasted and freshly cracked)
- 1/2 teaspoon Wild Fennel Seeds (crushed in a mortar and pestle)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- 1 cup Pasta Cooking Water (reserved from the pot)
👨🍳 Instructions
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1
Bring a large pot of water (about 4-5 liters) to a rolling boil. Once boiling, add the sea salt.
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2
In a wide, cold skillet, add 1 tablespoon of olive oil and the diced porchetta. Turn the heat to medium.
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3
Sauté the porchetta for 6-8 minutes, stirring occasionally, until the fat has rendered and the meat edges are golden-brown and crispy. Use a slotted spoon to remove half of the crispy pork and set aside for garnish.
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4
In the same pan with the remaining pork and rendered fat, add the minced shallot, crushed fennel seeds, and chili flakes. Cook for 2-3 minutes until the shallot is translucent.
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5
Deglaze the skillet with the white wine, scraping the bottom of the pan to release all the flavorful brown bits (fond). Let the wine reduce by half.
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6
Drop the Mezze Maniche into the boiling water. Cook for about 2 minutes less than the package instructions suggest for 'al dente'.
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7
While the pasta cooks, toast the black peppercorns in a small dry pan until fragrant, then crush them roughly.
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8
In a small bowl, whisk the grated Pecorino Romano with a few tablespoons of the starchy pasta water to create a thick, smooth paste. This prevents the cheese from clumping later.
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9
Reserve a full cup of pasta water, then drain the pasta. Transfer the pasta directly into the skillet with the porchetta base.
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10
Add half a cup of the reserved pasta water to the skillet. Increase the heat to medium-high and toss vigorously for 2 minutes. This finishes the cooking process and allows the starch to create a light glaze.
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11
Remove the skillet from the heat entirely. This is crucial for the cheese emulsion.
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12
Add the Pecorino paste and the toasted black pepper. Toss and stir rapidly (the 'mantecatura' technique) until a creamy, silky sauce coats every tube of pasta. If it looks too dry, add a splash more pasta water.
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13
Stir in the fresh parsley and the remaining tablespoon of olive oil for a glossy finish.
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14
Plate immediately, topping each serving with the reserved crispy porchetta bits for a contrast in texture.
💡 Chef's Tips
Always grate your Pecorino Romano fresh; pre-grated cheese contains anti-clumping agents that prevent a smooth sauce. Never add the cheese while the pan is over active heat, or the proteins will seize and become rubbery. If you can't find authentic Porchetta di Ariccia, use high-quality thick-cut roast pork seasoned with extra rosemary and garlic. Mezze Maniche (half-sleeves) are ideal because their ridges catch the sauce and their hollow centers trap the pork bits. The 'Mantecatura' (the final tossing) is what creates the creaminess—don't be afraid to be vigorous!
🍽️ Serving Suggestions
Pair with a chilled glass of Frascati Superiore or a light-bodied Sangiovese. Serve with a side of sautéed bitter greens like chicory or rapini to cut through the richness of the pork. Start the meal with a classic Roman antipasto of marinated artichokes and olives. A final dusting of lemon zest over the finished plate can add a surprising and welcome brightness.