- Bring water to a boil, season with 1 Tbsp salt/L of water.
- In a separate pan large enough to contain the pasta and sauce, add the Pork and Porcini Sugo with 2-3 tablespoons of water. Warm the sauce and melt over low heat.
- Grab the Scarpinocc by the pleated ends and drop into boiling water. Allow to cook for 2.5-3 minutes.
- Strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the Pork and Porcini Sugo.
- Allow to simmer together for 1-2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan. If the sauce seems a little tight, add a splash of water, bring to a simmer and swirl the pan one last time. Remove from heat and serve.
- Once the pasta appears glazed and well coated, serve and enjoy.
- Parmesan, pecorino or any grated cheese you like
- Fresh herbs like basil, mint, rosemary or oregano
- Lightly wilted spinach or kale
Pasta: 00 pasta flour, Crescenza cheese (cultured pasteurized milk, salt, traditional rennet, egg, olive oil, salt
Sauce: Pork shoulder, chicken stock, San Marzano tomato, pancetta, onion, carrot, celery, garlic, tomato paste, white wine, olive oil, porcini mushroom, salt, black pepper, rosemary, bay leaf