Pasta alla Norcina
Pasta alla Norcina is an iconic Umbrian pasta coated in savoury crumbled pork sausage, smooth cream, aged pecorino cheese, and optional shaved black truffle.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 680 kcal
Equipment
- •Large stockpot
- •Large frying pan
- •Colander
- •Wooden spoon
- •Truffle slicer or fine grater
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 31 g
- carbs
- 74 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 680 kcal
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil over high heat.
- 2
Warm the extra virgin olive oil in a wide frying pan set over medium heat.
- 3
Add the finely chopped shallot and cook gently until soft and translucent without letting it brown.
- 4
Add the crumbled pork sausage meat, breaking it into small nuggets with a wooden spoon until browned and fully cooked through.
- 5
Pour in the white wine and let it bubble briskly until the alcohol evaporates and the liquid reduces by half.
- 6
Stir in the cream, turn the heat to low, and simmer gently for two minutes until slightly thickened.
- 7
Drop the pasta into the boiling water and cook until just al dente according to the packet instructions.
- 8
Ladle out 100 ml of starchy pasta water, then drain the pasta in a colander.
- 9
Tip the drained pasta straight into the frying pan with the warm sausage sauce.
- 10
Toss everything together over low heat for one minute so the pasta absorbs the flavour.
- 11
Remove the pan from the heat, sprinkle over the grated pecorino, and stir vigorously to form a glossy coating.
- 12
Divide into warm bowls, shaving fresh black truffle over the top right before serving.
Chef's tips
Seek out coarse pork sausages flavoured only with salt, pepper, and garlic; avoid fennel-seed varieties that clash with the truffle. Always incorporate the pecorino off the heat with a splash of pasta cooking water to avoid graininess.
Ingredient substitutions
- single cream → 150 g fresh sheep's milk ricotta whisked with pasta water for a leaner, older historical preparation
- penne rigate → fresh strangozzi or tagliatelle for a longer Umbrian ribbon style
- fresh black truffle → one teaspoon of quality black truffle carpaccio or simply extra coarse black pepper
Storage
Keep leftover pasta in a sealed container in the refrigerator for up to two days.
Reheating
Reheat gently in a frying pan over low heat with two tablespoons of water or milk to loosen the emulsion.
Common mistakes to avoid
- •Boiling the cream rapidly, which causes the fats to separate into greasy oil.
- •Adding pecorino while the pan is over high direct heat, causing the cheese to seize into rubbery clumps.
- •Using sausages seasoned with fennel, which overpowers the delicate profile of the sauce.
Serving suggestions
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