Fettuccine With Crispy Pork And Mushrooms

• 1 None bread roll, cut into 1/2 inch cubes
• 1/2 lb pork spare ribs, sliced thinly
• 3 tbsp olive oil
• 14 oz fettuccine pasta
• 1/2 lb mushrooms, chopped
• 1/3 cup sweet marsala wine
• 1/2 cup chicken stock
• 2 oz dried currants
• 2 tsp thyme leaves

1. For the croutons and pork, preheat oven to 400u0b0F. Line a baking sheet with parchment paper. Arrange bread and pork in a single layer on baking sheet. Drizzle with 2 tbsp oil and season. Bake 10-12 mins, until crisp.
2. Meanwhile, cook pasta according to package instructions. Drain well and return to pan.
3. For the sauce, heat remaining oil in a large frying pan on medium. Fry mushrooms 3-4 mins, until golden. Add marsala and cook, stirring, 1 min, until reduced by half. Add stock and simmer 2-3 mins, until reduced by half. Stir in currants and thyme. Add to pasta along with croutons and pork, tossing well. Season to taste and serve immediately.

bread roll, pork spare ribs, olive oil, pasta, mushrooms, sweet marsala wine, chicken stock, currants, thyme

Taken from recipes-plus.com/api/v2.0/recipes/27457 (may not work)