Cooking Instructions

• Bring a large pot of salted water to boil.
• Heat a large pan to medium heat then add in the olive oil and sausage. Brown the sausage for about 5-7 minutes, then add the mushrooms and continue cooking until they brown as well.
• Once the sausage and mushrooms are brown, add the onion and garlic. After 2 minutes, remove the garlic from the pan and discard. Continue cooking for a few more minutes until the onions are soft.
• Turn heat to medium-high and add the wine. Cook for a minute to reduce the wine by about half. Scrape the bottom of the pan with a wooden spoon to remove all the brown bits. At this time begin cooking pasta to a bit less than al dente.
• Add the cream and bring the sauce to a simmer while stirring. Once simmering, turn the heat down to low.
• Once pasta is almost al dente, add it to the sauce and mix to coat. Turn heat to medium. Add a bit of pasta water if needed to loosen things up. Continue to cook, stirring frequently, until the pasta is perfectly al dente.
• Turn the heat off and remove the pan from the heat. Add the Pecorino, mix well, then taste test. Season with a good amount of black pepper, a pinch of nutmeg, and salt to taste. Serve with grated Pecorino.