Spaghetti alla Norcina

Name: Spaghetti alla Norcina
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g spaghetti or strangozzi; 300 g Italian pork sausage with fennel; 200 ml single cream; 60 g Pecorino di Norcia; 80 ml white wine; 2 tbsp olive oil; 1 clove garlic; 20 g black truffle (optional)

Umbria · pasta · serves 4 · 30 min total · easy

A modern Umbrian classic — sausage, cream, optional truffle. The simplest way to taste Norcia at home.

Ingredients

400 g spaghetti or strangozzi
300 g Italian pork sausage with fennel
200 ml single cream
60 g Pecorino di Norcia
80 ml white wine
2 tbsp olive oil
1 clove garlic
20 g black truffle (optional)

Method

Squeeze sausage meat from casings. Brown in olive oil with smashed garlic. Break it up well.
Deglaze with white wine, let it cook off.
Add cream, simmer 5 minutes.
Boil pasta to al dente. Toss in the sauce with a splash of pasta water.
Off heat, shower with pecorino. Shave black truffle if you have it.

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