1/2 recipe Braised Pork Shoulder with Onions (see recipe)
1/2 cup (125 ml) 15% cooking cream or 35% cream
1 cup (250 ml) grated Parmigiano-Reggiano cheese
1 cup (250 ml) grated mozzarella cheese
Salt and pepper
With the rack in the middle position, preheat the oven to 200 °C (400 °F).
In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.
Coarsely chop the pork and place in a large saucepan with the braising liquid. Add the cream and bring to a boil. Let reduce for about 5 minutes. Add the pasta and Parmesan and stir to combine. Season with salt and pepper. It is normal that the preparation seems liquid.
Pour into a 33 X 23-cm (13 x 9-inch) or a 3 litres (12 cups) baking dish. Cover with the mozzarella cheese. Bake for about 30 minutes or until the cheese begins to brown. Let rest for 10 minutes.
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