Photograph of the finished Pasta alla norcina

Italy · Mì xốt xúc xích kem Pasta alla norcina

Pasta alla norcina

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spaghetti Spaghetti 520 g
  • Photograph of Sausage Sausage 800 g
  • Photograph of Fresh cream Fresh cream 400 ml
  • Photograph of White wine White wine 240 ml
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Pecorino cheese Pecorino cheese 200 g
  • Photograph of Olive oil Olive oil 100 ml
  • Photograph of Black truffle Black truffle 32 g
  • Photograph of Black pepper Black pepper 12 g

Method

  1. 1 Peel the sausage casing and crumble the meat inside into small pieces; do not cut it into slices.
  2. 2 Fry the sausage pieces in olive oil for 8 minutes until they are golden brown and separate from each other.
  3. 3 Pour in the white wine and simmer for 3 minutes until the alcohol evaporates.
  4. 4 Reduce the heat to the lowest setting and pour in the heavy cream; once the cream boils vigorously, the sauce will separate into oil droplets.
  5. 5 Boil the noodles for one minute longer than directed, then mix them into a pan with 80 ml of the boiling water.
  6. 6 Sprinkle Pecorino cheese on the stovetop, and add pepper and thinly sliced truffles when serving.
Start cooking