Strozzapreti con Salsiccia e Pecorino alla Marchigiana

Marche

Hand-rolled strozzapreti (literally 'priest-strangler') from the Marche, dressed with crumbled fresh pork sausage cooked in white wine and finished with aged Pecorino di Fossa — a cheese buried in pits for ripening that gives an intense, funky mineral quality. The dish is finished with a light pasta water emulsion and a generous black pepper grind.

• Hard cheese emulsified with starchy pasta water off heat — same technique, same risk of clumping, same solution → Cacio e Pepe emulsification Roman
• Crumbled sausage cooked in white wine as a pasta dressing — parallel structure and deglazing technique → Pasta e Salsiccia Friarielli Neapolitan
• Emulsifying fat and starchy liquid off heat to create a creamy sauce without cream — same principle → Sauce beurre blanc pasta dressing French

Meaty, funky, peppery; Pecorino di Fossa gives an almost truffled mineral depth; the pasta's rough texture holds all the sauce — bold and satisfying