Pork and Aji Pepper Fettuccine Alfredo

Yield: 4 servings


  • Meat
    • 1.5 lbs pork shoulder roast
    • 1/2 cup water
    • 1/4 cup lemon juice
    • 1 tsp salt
  • Alfredo Sauce
    • 3/4 cup butter
    • 3 cups heavy whipping cream
    • 9 cloves garlic, minced
    • 4 1/2 cups grated Parmesan cheese
    • 3 tbsp aji pepper paste
    • 1/2 cup chopped fresh parsley
    • 5 oz. baby spinach
  • 1 lb. fettuccine
  • Additional grated Parmesan


  1. Cut the pork into 4 thick slices.  Think "thick pork chops."
  2. Add the water and lemon juice to an Instant Pot pressure cooker.  Place the pork into the pot, and sprinkle with salt.
  3. Lock closed and pressure cook for 60 minutes.  When done, do a "natural pressure release."  (i.e. turn off and let the pressure drop naturally, about 20 minutes.
  4. While the meat is cooking, make the alfredo sauce by melting the butter in a saucepan.  Add the cream and heat until it simmers.  Simmer for 4-5 minutes, until thickened.
  5. Add the garlic, cheese, aji pepper paste, and parsley.  Simmer for another 5-8 minutes while it continues thickening.
  6. Add the spinach to the alfredo sauce and cook until it darkens and wilts.  Remove the sauce from the heat.
  7. Simultaneously, cook the fettuccine to al dente by following package directions.
  8. Mix the alfredo sauce with the fettuccine and mix together well.
  9. While the alfredo is cooking, remove the meat and sear each side on a hot cast iron skillet.  Slice on a cutting board.
  10. Serve the pasta onto the plates.  Top with sliced pork and serve immediately.