About the Recipe
Ingredients
300g fettuccine or tagliatelle (or any pasta you love!)
2 cups dried Porcini mushrooms (rehydrated in 1.5 cups hot water, reserve the liquid)
3 tbsp unsalted butter
2 tbsp olive oil
4 garlic cloves, minced
1 medium shallot, finely chopped
1 cup heavy cream
1/4 cup grated Parmesan cheese (plus extra for topping)
1 tsp truffle oil (optional but sooo worth it!)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Preparation
1. Prep Your Mushrooms
First things first—rehydrate those dried Porcini mushrooms in hot water for about 15 minutes. Keep the soaking liquid; it’s liquid gold for flavor! Once they’re plump and soft, chop them up into bite-sized pieces.
2. Cook Your Pasta
Get a pot of salted water boiling and cook your pasta until it’s just shy of al dente. We’re talking 1-2 minutes undercooked because it’ll finish in the sauce. Save a cup of that starchy pasta water before you drain it!
3. Make the Magic Sauce
In a large skillet, heat the olive oil and butter over medium heat. Toss in the shallots and garlic and let them soften—don’t rush; we’re building flavor here. Add the chopped Porcini mushrooms and cook until they’re golden and aromatic (about 3-4 minutes).
Now, pour in the reserved mushroom soaking liquid (strain it first to catch any grit) and let it simmer for 5 minutes. This is where the earthy magic happens!
4. Cream It Up
Lower the heat and stir in the heavy cream. Let it bubble gently until it thickens slightly. Toss in the Parmesan cheese and stir until it melts into silky perfection. If it’s too thick, add a splash of that saved pasta water.
5. Combine and Finish
Add your undercooked pasta to the skillet and toss to coat. Let it soak up all that creamy, mushroomy goodness for 1-2 minutes. Finish with a drizzle of truffle oil (optional but next-level), salt, and plenty of black pepper.
6. Serve and Devour
Plate it up, sprinkle extra Parmesan and parsley on top, and marvel at your masterpiece. Light a candle, pour a glass of wine, and enjoy like the culinary genius you are.