Alla Norcina

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Dried porcini – small bag
1 lb. penne or rigatoni
5 sausages – spellato (peeled; removed from the casing) and sbriciolato(crumbled) – sbriciolato is a great word – just say it a few times.
Olive oil
2 eggs
heavy cream – a bit, if you like
grated parmigiano
grated pecorino
truffle paste - 3 tablespoons or so – or a fresh truffle to grate over (if you can’t find truffle paste near you, you can order it from Buonafide Foods http://www.buonafidefoods.com

1. Put the dried porcini in 2 cups of hot water to soften; drain them through a paper towel, save the liquid; dry and rough chop the porcini;

2. Put on pasta water to boil;

3. Brown the crumbled sausage in 4 tbsps olive oil; add the porcini and sizzle in some mushroom juice to scrape of the bits of sausage stuck to the pan. Keep warm;

4. Beat the eggs well (sbattere is the Italian word for beat – when they want you to beat it well, they just say the word twice – sbattere sbattere); add a good grating of nutmeg, salt and pepper; add one
large handful of parmigiano and one of pecorino – combine well (in Italian recipes una mancia (a handful) is an official measurement – maybe three-quarters of a cup).

5. Cook the pasta al dente; drain and add to the pan with the sausage and porcini; toss well;

6. Add the egg and cheese mixture off-heat and combine very well. Add a little cream if you think it needs it (I didn’t last time I made it);

7. Add the truffle paste and continue to combine well;

8. Serve with extra grated cheeses and fresh-ground pepper.


- Courtesy of Michael Tucker


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