400 grams lean pork
½ small onion
200 grams white button mushrooms
4 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried dill
pinch of granulated garlic
200 ml double cream
50 grams Gouda cheese
300 grams uncooked pasta
Take the leanest cut of pork you can find and remove any visible fat from it. Dice the meat, drizzle it with olive oil and sprinkle it with spices and leave it to marinate for about 30 minutes, covered, at room temperature. Once the meat has marinated, stir fry it over medium heat, until the meat is cooked through. If the pork wasn’t very lean and has released a lot of fat, drain off most of it and leave only about a tablespoon of fat in the pan.
Add the minced onion and continue sautéing for 5 more minutes, until the onion is translucent. Thinly slice the mushrooms, add them to the pan and sauté for 10 minutes, or until the water the mushroom released evaporates. In the meantime, cook the pasta al dente, according to the directions on the box. Pour the double cream over the meat, let it simmer for a few minutes, until heated through and thickened slightly, remove from heat, add the grated Gouda and stir until melted and combined. Serve immediately over pasta (yields 4 servings).
