Pasta Norcina Recipe
penne pasta with guanciale, italian sausage, porcini mushroom, and garlic cream sauce with grana padano cheese
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Mushrooms
Soak the dried porcini mushrooms in warm water for about 20 minutes until softened. Drain and chop them finely.
- 2
Cook the Pasta
In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 3
Cook the Guanciale and Sausage
In a large skillet, heat the olive oil over medium heat. Add the guanciale and cook until crispy, about 5 minutes. Add the Italian sausage, breaking it into chunks, and cook until browned.
- 4
- 5
Make the Cream Sauce
Pour in the heavy cream and stir. Let the mixture simmer for about 5 minutes, allowing it to thicken. If too thick, add reserved pasta water to reach desired consistency.
- 6
Combine Pasta and Sauce
Add the cooked penne pasta to the skillet and toss until coated in the sauce. Stir in grated Grana Padano cheese and season with salt and black pepper to taste.
- 7
Serve
Garnish with chopped fresh parsley and additional Grana Padano cheese if desired. Serve immediately.
