Seen on America's Test Kitchen
|—||ground pork, store-bought, no spices|
|—||¾ cup cream|
|—||½ cup white|
1. Make a brine with salt and baking soda, which changes the pork's pH making it juicier because negative ions repluse other negative ions weakening the bonds that make the meat tighter. Let sit 20 minutes.
2. Meanwhile, pulse mushrooms until fine-chopped in food processor. Reduce in oil with a bit of salt, fine-chopped rosemary and minced garlic, deglazing with the wine.
3. Set pasta to boil. When done, keep back a cup of water, return pasta to pot.
4. Fold garlic, fine-chopped rosemary and nutmeg into sausage, make a patty and sear both sides in very hot skillet 2 minutes per side (won't be cooked through). Remove from heat and cut into strips, then crosswise. Put into sauce with cream.
5. Add sauce and sausage to pasta. Add in pecorino and toss, add parsley and lemon juice. If too dry, add back some of the pasta water.
Plate and serve.