Pasta alla Norcina
Umbria — Norcia, Perugia province
Pasta from Norcia — the mountain town synonymous with pork butchering and black truffles in Umbria. The sauce combines crumbled fresh Norcina sausage (pork with fennel and black pepper), heavy cream, and black truffle (Tuber melanosporum or T. aestivum shaved generously). The pork and truffle combination is Norcia's signature. Pasta is typically rigatoni or penne rigate. The sausage is broken from the casing and cooked in butter until golden; cream is added and reduced; truffle is shaved over the finished pasta at service. No garlic, no onion — the truffle and sausage are sufficient aromatic complexity.