Prepare the pasta according to packaging instructions until al dente. You can do that at the same time as the sauce, so both will finish at the same time.

Cut open the sausage and shred with hands into small bite sized pieces. Season with a bit of salt and throw in on hot oil together with two cloves of smashed garlic on the pan and let the meat brown on all sides (preferably don’t touch it initially for 3 minutes). Remove the garlic, lower the heat and deglaze the pan with wine. Raise the heat again and once the wine evaporates, lower the heat again and add cream. Once the cream will thicken into brownish sauce, add in the pasta together with a bit of pasta water. Mix all well together for a minute and turn the heat off. Add most of the cheese into the pan and mix vigorously until you’ll get a good consistency.

Serve sprinkled with more Pecorino Romano and freshly ground pepper.