Spaghetti alla Norcina
Pasta, Beef, Porc
,
High Protein, Hearty, Quick & Easy
Spaghetti alla Norcina is a creamy, deeply satisfying pasta dish inspired by traditional Italian comfort food. A flavorful mix of beef and pork mince is gently cooked in olive oil with fennel, then deglazed with dry white wine to build a rich, aromatic base. Garlic, cream, and finely grated pecorino romano come together to create a silky sauce that coats every strand of spaghetti. Finished with a touch of black pepper and extra pecorino on top, this dish balances richness with subtle spice and savory depth. It’s hearty without being heavy, simple yet indulgent — perfect for meal prep when you want something comforting that reheats beautifully and still tastes like a proper Italian dinner.
Prep Time
5 Min
Cooking Time
25 Min
Total Time
30 Min
Go back to recipe
Start with the pasta water
Fill a large pot with cold water and season generously with salt.
Place the pot on high heat and bring it to a rolling boil.
Once boiling, add the spaghetti and cook according to package instructions until al dente.
Stir once after adding the pasta to prevent sticking.
Cook the meat
While the pasta is cooking, heat a large pan on medium-high heat and add the olive oil. Let it heat for 30–60 seconds.
Add the ground beef & pork to the pan.
Season with salt, pepper, and fennel seeds.
Break up the meat with a spatula and cook for 6–8 minutes, stirring occasionally, until fully cooked and lightly browned.
Lower the heat slightly if needed to avoid burning.
Prepare the sauce base
Add the finely chopped garlic to the pan with the meat.
Cook for 30–60 seconds, stirring constantly, until fragrant (do not let the garlic brown).
Deglaze the pan with the dried white wine.
Let the wine simmer for 2–3 minutes until slightly reduced and the alcohol smell has cooked off.
Finish the sauce
Lower the heat to medium.
Add the thickened cream and stir to combine.
Let the sauce simmer gently for 3–5 minutes, stirring occasionally, until it thickens slightly.
Remove the pan from the heat and stir in the grated Pecorino Romano until fully melted and smooth.
Taste and adjust seasoning with salt and pepper if needed.
Drain the pasta
Before draining, reserve a small cup of pasta water.
Drain the spaghetti once al dente.
Combine pasta and sauce
Add the cooked spaghetti directly into the pan with the sauce.
Toss well to coat the pasta evenly.
If the sauce is too thick, add a small splash of reserved pasta water and mix until the desired consistency is reached.
Serve and garnish
Divide the spaghetti evenly according to the selected serving size.
Top with additional Pecorino Romano and dried parsley.
Reheat / Warm Up
From the fridge:
Reheat in the microwave for 2–3 minutes, stirring halfway if possible.
Alternatively, reheat gently in a pan over low heat with a small splash of water or cream.
From the freezer:
For best results, thaw overnight in the fridge.
Reheat in the microwave or pan until hot throughout.
If reheating directly from frozen, defrost first, then heat fully.
Tip: Adding a small splash of water or cream before reheating helps restore the sauce’s creamy texture.
Nutrition Facts
Spaghetti alla Norcina
Per Serving
Calories
805.1
kcal
Fat
43.1
g
Carbohydrates
67
g
Protein
37.3
g