Pasta alla Norcina is a classic Umbrian pasta dish featuring crumbled Norcia-style sausage, cream, white wine, and Pecorino Romano. Rich, comforting, and deeply flavorful, it celebrates the famous pork traditions of the town of Norcia.
Bring a large pot of generously salted water to a boil.
Cook the pasta until al dente, reserving 1 cup of the pasta water before draining.
Traditional Pasta alla Norcina uses fresh Umbrian pork sausage seasoned simply with garlic and black pepper. Avoid boiling the cream after adding the cheese, as gentle heat keeps the sauce smooth and prevents it from separating.
Meanwhile, heat the olive oil in a large skillet over medium heat.
Add the shallot and cook until softened, about 2 minutes.
Add the sausage, breaking it into small pieces, and cook until browned.
Pour in the white wine and simmer until nearly evaporated.
Lower the heat and stir in the heavy cream.
Simmer gently for 2 to 3 minutes.
Add the Pecorino Romano and stir until melted into a smooth sauce.
Toss the cooked pasta into the sauce.
Add a splash of reserved pasta water if needed to loosen the sauce.
Finish with freshly ground black pepper and additional Pecorino Romano if desired.
Garnish with chopped parsley and serve immediately.
