- 1-pound porcini mushrooms, or 8 ounces if using dried
- 2 cloves garlic, finely chopped
- ¼ cup olive oil
- Salt to taste
- ¼ cup flat-leaf parsley, coarsely chopped
- Freshly ground black pepper to taste
- 1-pound tagliatelle, or fettuccine
- Grated Parmigiano
Clean the mushrooms. If using dried porcini, soak them in cold water for 20-30 minutes until their size and moisture are restored. Slice them into bite- sized pieces.
In a large skillet, over medium heat sauté the garlic in the olive oil until it’s golden. Add the mushrooms and cook over medium heat for 15-20 minutes. Add salt and pepper to taste.
Bring a large pot of salted water to a boil.
Cook the pasta until al dente (about 2 minutes less than the package directions). Drain, and retain one cup of the cooking water. Add the pasta to the mushrooms. Add the parsley, and then cook together for about a minute. Add some of the retained cooking water if the pasta seems too dry.
Serve with grated Parmigiano.