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.
Temps total 40 minutes mins
Course Main Course
Cuisine Italian
- 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
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.