1 tablespoon olive oil 4 cloves garlic, finely chopped 6 ounces dried porcini mushrooms 2 pints heavy cream Salt and pepper to taste ½ cup grated Parmesan cheese, plus extra for garnish 1 pound fresh fettuccine, homemade or store-bought
Heat the olive oil in a saucepan over medium-high heat. Add the garlic and sauté for 1 minute. Add the mushrooms, cream, salt and pepper and simmer for 10 minutes, or until the sauce is thick enough to coat a spoon. Whisk in ½ cup Parmesan cheese and taste for seasoning. Meanwhile, cook the pasta in a large pot of boiling, salted water until tender but still firm to the bite. Drain the pasta and add it to the sauce, tossing gently to coat. Transfer the pasta to a warm platter and top with Parmesan cheese. Serves 4.
