Creamy Pork Fetch-Uccine Alfredo Recipe | Yummly

Creamy Pork Fetch-uccine Alfredo

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Creamy Pork Fetch-uccine Alfredo

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Inspired from the Burn Cook Book’s Fetch-uccini Alfredo. This recipe is courtesy of Jonathan Bennett.


  • 1 lb. pork tenderloin (3/4-inch medallions)
  • 1 lb. fettuccine pasta (fresh)
  • 2 1/2 sticks unsalted butter
  • 4 Tbsp. heavy cream
  • 1/2 lb. grated Parmesan cheese
  • 3 garlic cloves (2 crushed, 1 sliced thin)
  • 1 pinch nutmeg
  • fresh parsley
  • extra-virgin olive oil
  • sea salt
  • cracked pepper
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    1. Cook pasta according to package directions minus 2 minutes (for al dente) in salted water. Drain and set aside. In large skillet on medium-low heat, sauté sliced garlic in olive oil until oil becomes fragrant. Meanwhile, season sliced pork with salt and add to pan. Cook until pork reaches 145°Fahrenheit and has a nice sear. Set aside.
    2. In another large skillet, melt butter over low heat and add in the cream, crushed garlic, nutmeg and salt. Let simmer for one minute and slowly incorporate Parmesan cheese so it melts evenly. Then, slowly add in cooked pasta and toss gently so that pasta has a lovely coat of cheese sauce. Allow flavors to socialize here for an additional minute. Remove from heat, top with seared pork medallions.
    3. Garnish with chopped parsley and cracked pepper, and serve immediately.
    4. Pairing: Serve with a crisp glass of champagne or New Zealand sauvignon blanc.
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