Pasta alla norcina with mushrooms
Binging with Babish · ♥ 35.5K likes · 1.1M views · 6 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp rosemary
- ½ lb ground pork
- ¼ tsp nutmeg
- 1 cloves garlic
- ¼ tsp crushed red pepper flakes
Lightly process the rosemary, nutmeg, crushed garlic, red pepper flakes, kosher salt and fennel seeds in a mortar and pestle.
Seasoning pork for Norcia-style sausage
- ½ tsp kosher salt
- ¼ tsp fennel seeds
Work the spices into the half pound of ground pork by massaging, both to distribute them and to make the pork uniform and easy to crumble.
- olive oil
Cook the pork in a little olive oil, letting it brown before mashing it into bite-sized pieces, then scoop it out and drain on paper towels.
- mezzericatoni
Cook the creminis in the remaining pork fat and fond, lightly salted, until their moisture has released and evaporated; start the pasta about halfway through.
- 1 cloves garlic
- ⅓ cup dry white wine
Crush in another clove of garlic for about 30 seconds until fragrant, then deglaze with a third of a cup of dry white wine and let it evaporate.
- parsley
- ¾ cup heavy cream
Add about half the parsley, then three quarters of a cup of heavy cream and the sausage, and cook together one to three minutes.
Scoop the pasta into the sauce, keep it at a bare simmer and let it finish there, cutting with pasta water a quarter cup at a time.
- ½ cup Pecorino Romano cheese
- ¼ cup pasta cooking water
Finish with more parsley and half a cup of Pecorino Romano, then plate with more grated cheese and parsley.