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Norcina Pasta

Credit: Binging with Babish
Course Main Course
Cuisine Italian
Servings 5

Ingredients
 

  • 1 tbsp kosher salt
  • ½ tsp kosher salt plus more to taste
  • 200 g Mezze rigatoni
  • 200 g ground pork
  • 2 cloves garlic minced and divided
  • 1 tsp fresh rosemary chopped
  • ¼ tsp fennel seeds crushed
  • ¼ tsp crushed red pepper flakes
  • 1 tbsp olive oil
  • 100 g Cremini mushrooms stems removed and finely chopped
  • cup dry white wine
  • 1 tbsp parsley chopped and more to garnish
  • ¾ cup heavy cream
  • ½ cup Pecorino cheese
  • freshly ground pepper to taste

Instructions
 

  • Bring a large pot of water to a boil and season with 1 tablespoon of salt. Add the dried pasta and cook until the pasta is about 1 minute shy of al dente.
  • Meanwhile, combine the pork, 1 clove of garlic, rosemary, fennel seeds, red pepper flakes, nutmeg and ½ teaspoon of salt in a medium bowl. Fold the thoroughly combine the mixture.
  • Add the oil to a large high-wallet skillet and heat over medium heat. Add the pork to the skillet, brown the meat, making sure to break the chunks into smaller pieces. Continue to cook for 3-4 minutes or until the pork is cooked through.
  • Using a slotted spoon, remove the cooked pork from the skillet and set side in a paper towel-lined bowl. Add the finely chopped mushrooms to the skillet and cook until they have released all of their moisture, 3-5 minutes.
  • Add the remaining garlic clove and cook for 30 seconds or until fragrant.
  • Add the wine and cook until the liquid has reduced by about half of its original volume, about 2-3 minutes. Stir in the parsley and cook for 30 seconds longer.
  • Turn the heat to low, then stir in the heavy cream and reserved pork. Continue cooking until the sauce has thickened, about 1-3 minutes.
  • Add in the nearly al dente pasta and toss to combine. Add the pasta cooking water, ¼ cup at a time, as necessary until the sauce is glossy and coats the pasta well. Then, add the pecorino cheese, and stir to combine.
  • Season the pasta to taste with salt and pepper.
  • Serve in a large platter and garnish with more chopped parsley.