INGREDIENTS:

  • 250g of straw and hay egg pasta
  • 200g of porcini mushrooms
  • 2 tablespoons of extra virgin olive oil
  • 2 cloves of garlic, finely chopped
  • ½ onion, finely chopped
  • 150ml of fresh cream
  • 50g of grated Parmesan cheese
  • Salt and black pepper (to taste)
  • Fresh chopped parsley for garnish (optional)

 

PROCEDURE:

  • Gently wipe the mushrooms with a damp cloth (if using fresh ones) and slice them thinly.
  • In a large skillet, heat the oil over medium heat. Add garlic and onion and sauté until golden (about 2-3 minutes).
  • Add the porcini mushrooms to the skillet and stir until they release their liquid and become tender. This will take about 5-7 minutes. Meanwhile, cook the pasta.
  • Once the mushrooms are cooked, add the fresh cream to the skillet and mix well. Bring it to a boil and reduce the heat, allowing it to simmer for 2-3 minutes to thicken the sauce.
  • Add Parmesan cheese to the sauce and stir until the cheese is completely melted, and the sauce becomes creamy.
  • Add the cooked pasta to the skillet with the cream and mushrooms and gently toss until the pasta is well coated with the sauce.
  • Once plated, add chopped parsley if desired.