Creamy Mushroom Pasta

Method

1. 01

   Step 1: Soak the porcini

   Pour 100 ml boiling water over the porcini and leave for 10 minutes. Put 3 litres of water on to boil with 1 tbsp salt. Slice the mushrooms 5 mm thick.

2. 02

   Step 2: Brown the mushrooms

   Heat the oil and half the butter in a large frying pan over high heat. Add the mushrooms and leave them alone for 2–3 minutes, then stir for another 5–6 minutes until the liquid has gone and they are golden brown. Salt them only at the end.

3. 03

   Step 3: Add the aromatics

   Lower the heat to medium and add the remaining butter, the shallots, garlic and thyme leaves. Lift the porcini out of their water (keep it), chop finely and add. Cook for 2 minutes until the shallots soften.

4. 04

   Step 4: Reduce the wine

   Pour in the wine and let it bubble almost dry. Carefully pour in the porcini water, leaving any grit behind in the bowl, and simmer for 2 more minutes.

5. 05

   Step 5: Cook the pasta

   Drop the tagliatelle into the boiling water and cook for 1 minute less than the packet says. Scoop out 150 ml of the cooking water before draining.

6. 06

   Step 6: Bring it together

   Stir the cream into the mushrooms, bring to a gentle simmer and cook for 2 minutes until lightly thickened. Add the pasta and 50 ml of the cooking water and toss for a minute until the sauce turns silky and coats the ribbons.

7. 07

   Step 7: Season and serve

   Off the heat, stir in half the cheese, the lemon juice and parsley, then season with pepper and a little salt if needed. Loosen with more pasta water if it has thickened. Serve at once with the rest of the cheese.