Pasta alla Norcina

Dice and crumble the chorizo. Meanwhile, set a large pot of water on the stove and bring it to a boil for the pasta.

To a large frying pan, add olive oil over medium heat. Next, add the onions and cook until nicely softened. To the pan, add the chorizo and cook until lightly crispy breaking up any larger pieces with a spatula.

Pour in the white wine, stirring constantly. Cook until the wine has mostly evaporated, about 2 minutes.

Reduce the heat, cover the pan, and let the chorizo simmer for about 10 minutes. Season with salt and pepper to taste.

Remove the lid and mix in the fresh cream and truffle shavings, along with half of the grated pecorino cheese. Let it simmer for 3-4 minutes until the sauce thickens a bit, then take it off the heat.

In the meantime, generously salt the pasta water and bring it back to a boil. Cook the pasta until al dente following the package directions. Before draining, save some of the pasta cooking water.

Combine the drained pasta with the chorizo sauce in the pan, stirring over low heat. Adjust the sauce consistency with the reserved pasta water if necessary.

Serve the pasta, garnished with the remaining pecorino cheese, freshly ground black pepper, and extra truffle shavings if desired.