A recipe note: Pork and mushroom pasta

I find that whenever I buy a big tub of cream there always seems to be a bit left in the fridge. I normally use it to add a bit of richness to tomato sauces but when I feel like I want something different I make iterations on this pork pasta. Chicken mince also works a treat, and renkon (lotus root) or other varieties of mushroom work well too - you can find a similar recipe in Umai.

Sauté some white onion in a pan with olive oil and add fatty pork mince. Season with salt and pepper and add garlic until fragrant.

Add sake, let it evaporate then add shiitake mushrooms. Season again then add the cream.

Add pasta water, cooked pasta and parmesan then stir well.

Serve with extra black pepper and parmesan.

Enjoy!