skip to Main Content
Penne “norcina”

Penne “norcina”

Ingredients for 4 person:

  • 360 gr. or 12 oz. penne (or any small maccheroni shape pasta)
  • 150 gr. or 4 oz. minced pork (or fresh pork sausage)
  • 250 gr. or 8 oz. single cream
  • 1 jar 45 gr., or 1½ oz. summer truffle cream or black truffle cream
  • Extra virgin olive oil
  • salt and pepper to taste
  • Reggiano Parmesan cheese to your liking.


Cook the penne al ‘dente’ in plenty of salted boiling water. To make the sauce, gently stir fry the minced pork (or you can slit open a pork sausage and ‘crumble’ it in the pan) and add the cream. Salt and pepper to taste. Drain the pasta and quickly return to the pan. Add the summer truffle cream and sauce, and toss on high heat for a couple of minutes, dusting with grated Reggiano Parmesan cheese.


Soup of the farmhouse with white truffle olive oil
The beginning of November takes us by the hand, leading us to winter season. November is a month that often arouses melancholy. On the contrary, you can live it as a moment of pause, as the occasion to stay with…
White truffle carbonara spaghetti
Yesterday I’ve cooked an apple pie for the first time. I’ve read an old recipes book and I’ve carefully followed  any  steps and  instruction, trying not to make mistakes. Only after having put it in hoven I realized that I…
Boscaiola fettuccine, summer sliced truffle
This morning I went shopping and I felt in love. It’s true, I agree with you, now it’s not the mushroom season, but sometime, you need to go out of rules. Sometimes you need to fulfill your desire. After so…
Big ravioli with nettle and ricotta cheese at white truffle sauce
Let’s have big raviolis (stuffed egg pasta) with nettle puff pastry, in big size, so rich and good with ricotta cheese and Parmigiano Reggiano… How to enhance their taste? With a delicate and delicious T&C fine white truffle sauce. How…
Back To Top