Introduction: Fettuccine Primavera With a Sauce Filled Centerpiece

About: dude... dude? dooooooood....dude!...dude...

This is a great holiday meal, because of all the extras from it. I boiled the pork water down to about a quart and a half then added rice and made a delicious congee. But besides that it feeds four comfortably. It takes a while to make but its all worth it at the end.
theres more pasta usually made but i didn't have a big enough platter for all the pasta

Step 1: Ingredients

1 bag fettuccine (i got spinach)
1 lb ground beef
4 lbs pork butt
5 stalks asparagus 
3-4 leaves spinach
1 cup chopped spinach
1/2 pint cream
2 cups milk
2 tbs butter
1 cup gruyere
2 tbs flour
1 cup bacon
edible flowers
truffle oil
2 egg whites
1 yolk
3 1/2 litres water

Step 2: Equipment

2 flat ceramic plates
1 metal steamer
1 meat cutting board
1 vegetable cutting board
1 chefs knife
1 pasta strainer
1 medium sized pot with lid
1 jamaican beer bottle
1 shot glass
1 oven safe pot
1 mixing bowl
1 cheese grater
1 large stew pot

Step 3: Butchering

you want a piece with the longest and most abundant grain. it makes your job a lot easier.

Step 4: Butchering 2

Cut into two smaller pieces, ONLY CUT WITH THE GRAIN. if you have bones or anything left over you could throw it in as well and boil down after pork is done. 

Step 5: Simmer

Simmer pork for 4-5 hrs, or until it rips off in strands. 

Step 6: Skimming

When a nice layer of foam surfaces, skim it all off, and continue to simmer. 

Step 7: Peeling

After about 3 1/2 hours the meat should be ready to peel. Take it out and treat like string cheese, trying to make the pieces like match sticks. fill up as much as you can on the plates in lines. 

Step 8: Cooking

Press pieces down and oil to coat with truffle oil. set oven to 350 and cook for 10 minutes.

Step 9: Cooling

Take out of oven and prop something up under one side of them so oil drains out.

Step 10: Strengthening Meat

Grab your mixing bowl then add ground beef, two egg whites, salt, pepper, and one yolk.  

Step 11: Molding

Butter up jamaican beer bottle, form meat around it. 1/4 inch or a little thicker will work. Place beer bottle upside down on a shot glass then proceed to squeeze in pork pieces all round.

Step 12: Cooking Cup

place steamer in oven safe bowl then place beef cup into it. the reason being, is so the grease wont mess up the bottom.
cook at 500 for 10 minutes then put down to 350 for 25 minutes. Mine was rare but thats how i eat my burgers. 

Step 13: Cup Placemen

Usually i use a bigger platter but this plate was all i had.

Step 14: Steaming Vegetables

You can do all the rest of the steps at the same time.

place veggies in pot with steamer and an inch of water. put on top and steam till al dente. 
Make tub of ice water and plunge vegetables into it.

Step 15: Making Sauce

Make pasta at the same time
this is a mornay sauce, which is a bechamel with cheese.
Melt butter medium heat
Add flour
Cook for 5 minutes
Add bacon and spinach
Cook for 3 minutes
Add cream stir and add cheese.
Stir and cook for 3 minutes more
Turn off heat and let sit.

Step 16: Pasta

Salt water and boil pasta

Step 17: Pour Sauce in and Around Cup

Reserve some for topping.

Step 18: Green Arrangement

place pasta on plate, then spinach, broccolini, and asparagus into cup  

Step 19: Flowers

I used sunflower pedals and a nosturtium flower. 

Step 20: Add Cheese

Step 21: The Money Shots

There it is...
 just cut and serve

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