Pasta alla Norcina
Pasta alla Norcina is a traditional Italian dish from Norcia, a town in Umbria famous for its cured meats and its truffles. It is built on simple ingredients that deliver a lot of flavour.
Ingredients
- 300 g minced pork
- 200 g roughly sliced mushrooms
- 300 ml single cream
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- white wine
- nutmeg
- black pepper
- Pecorino Romano
Method
- In a pan with a little olive oil, cook the meat until well browned. Break it up thoroughly with a spatula so you end up with small pieces.
- Add the mushrooms and cook them for 10 minutes to drive off their water. Season with salt.
- Add the onion and garlic. Cook until the onion is soft.
- Pour in a splash of white wine over a high heat so the alcohol cooks off.
- Add the cream.
- Bring to the boil, then lower to a medium heat.
- Add the nutmeg and the pepper.
- Cook until the cream thickens.
- Stir in the cheese.
- Serve.
