Pasta alla Norcina

Name: Pasta alla Norcina
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 400 g Pasta; 300 g Pork sausage, casing removed and crumbled; 200 ml Cream; 120 ml White wine; 70 g Pecorino, finely grated; 10 g Black truffle, shaved; 1 tbsp Olive oil; 8 g Salt; 1 tsp Black pepper, freshly ground; 280 ml Water, absorbed and reserved from pasta cooking

Pasta alla Norcina · ready in 35 min · 4 servings · 890 kcal per serving · medium · 10 ingredients

A Norcia classic where crumbled fresh pork sausage melts into cream and Pecorino, with black truffle bringing the deep forest aroma of Umbria.

Prep: 10 min
Cook: 25 min
Total: 35 min
Serves: 4
kcal: 890
Difficulty: medium

Italian Main dishes High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

400 gPasta
300 gPork sausage, casing removed and crumbled
200 mlCream
120 mlWhite wine
70 gPecorino, finely grated
10 gBlack truffle, shaved (optional)
1 tbspOlive oil
8 gSalt
1 tspBlack pepper, freshly ground
280 mlWater, absorbed and reserved from pasta cooking

Equipment

stovetop, large pot, wide pan, grater, knife, cutting board, tongs, colander, measuring cup, wooden spoon, truffle slicer, serving bowl

Instructions

Prepare the station
Gather pasta, sausage, cream, wine, Pecorino, truffle, salt, pepper, olive oil, plus a pot, pan, grater, knife, tongs, and colander. · 5 min
What to look for: All ingredients are measured and tools are within reach
Cook the pasta
Boil salted water in a large pot, add pasta, and cook until 2 minutes shy of al dente, reserving 120 ml starchy water before draining. · 10 min
What to look for: Pasta bends but still shows a firm pale center
Brown the sausage
Heat olive oil in a wide pan, add crumbled sausage, and fry over medium heat until browned with small golden bits. · 8 min
When it is done: Sausage pieces are no longer pink and reach 71°C / 160°F in the thickest crumbs
Reduce the wine
Pour in white wine, scrape the pan, and simmer until the alcohol scent fades and the liquid is reduced by about half. · 4 min
What to look for: Wine bubbles briskly and leaves a glossy layer around the sausage
Simmer the cream
Lower the heat, stir in cream and black pepper, and simmer gently until the sauce coats the back of a spoon. · 4 min
What to look for: Sauce is lightly thickened and pale beige
Toss the pasta
Add drained pasta and 60 ml reserved water, then toss until the sauce clings and the pasta finishes cooking. · 3 min
What to look for: Sauce becomes glossy and evenly coats every piece of pasta
Finish with cheese
Fold in Pecorino off the heat, loosen with more reserved water if needed, and shave black truffle over the pasta. · 2 min
What to look for: Cheese melts into a smooth sauce and truffle covers the top in thin curls
Serve at once
Serve immediately in warm bowls with a final grind of black pepper and the remaining Pecorino. · 2 min
What to look for: Pasta is creamy, steaming, and lightly speckled with pepper

Nutrition (per serving)

kcal	890
Protein	30 g
Carbohydrates	80 g
of which sugars	5 g
Fat	48 g
of which saturated	22 g
Fibre	3 g
Sodium	1535 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk, sulphites

Storage and reheating

Fridge: up to 3 days
Freezer: not recommended
Warm gently with a splash of water over low heat, stirring until creamy and steaming.

Ingredient substitutions

Pasta

Short pasta: Rigatoni or penne style shapes hold the cream sauce well

Pork sausage

Lean pork sausage: Use fresh sausage rather than smoked sausage to keep the Norcina character

Cream

Light cream: The sauce will be less rich but still creamy

White wine

Water: Use only if avoiding alcohol, with a less aromatic result

Pecorino

Pecorino Romano: Choose a finely grated sheep milk cheese for a close match

Black truffle

Black pepper: Use extra black pepper when truffle is unavailable, though the forest aroma will be absent