Creamy Lemon-Fennel Pork Ragu over Pappardelle

1. Preheat Oven

Adjust your oven rack to the middle position and preheat to 350°F. This ensures even cooking for the pork.

2. Cook Pancetta

In a large Dutch oven, combine the chopped pancetta and ⅔ cup of water. Cook over medium heat for about 8-10 minutes, stirring occasionally, until the water evaporates and the pancetta is crispy and browned. This step renders the fat from the pancetta, adding depth of flavor to the dish.

3. Cook Vegetables

Add the finely chopped onion and half of the chopped fennel bulb to the Dutch oven. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and beginning to brown. This forms the aromatic base of your ragu.

4. Add Aromatics

Stir in the minced garlic, 1.5 teaspoons of salt, minced thyme, and black pepper. Cook for about 30 seconds until the mixture is fragrant.

5. Add Liquid and Pork

Pour in the heavy cream and 2 cups of water, then add the trimmed pork butt roast. Bring the mixture to a boil over high heat. The cream will add richness to the ragu while the water ensures the pork cooks evenly.

6. Oven Cook

Cover the Dutch oven and transfer it to the preheated oven. Cook for about 1.5 hours, until the pork is tender. Slow cooking in the oven allows the pork to become tender and soak up the flavors of the broth.

7. Transfer and Cool Pork

Remove the pork from the Dutch oven and transfer it to a plate. Let the pork cool for about 15 minutes. Meanwhile, cover the pot to allow the fond to steam and soften, making it easier to incorporate into the sauce.

8. Prepare Sauce

Scrape up the browned bits from the bottom of the pot, then stir in the lemon zest and lemon juice. This will deglaze the pot and infuse the sauce with bright, citrusy notes.

9. Shred Pork

Using two forks, shred the cooled pork, discarding any large pieces of fat or connective tissue. Return the shredded pork and any accumulated juices to the Dutch oven, keeping the mixture warm over low heat.

10. Cook Pasta

In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt and the pappardelle pasta. Cook until the pasta is al dente, according to the package instructions. Reserve 2 cups of the pasta cooking water, then drain the pasta.

11. Combine and Serve

Add the cooked pasta to the Dutch oven with the pork ragu. Stir in the grated Pecorino Romano cheese and ¾ cup of the reserved pasta cooking water. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and the cheese melts. Adjust the sauce consistency with additional reserved cooking water if needed. Season with salt and pepper to taste, then sprinkle with the chopped fennel fronds. Serve immediately with extra Pecorino Romano on the side.