Ingredients

Method

Cook the tagliatelle in a large pot of boiling salted water, according to the package instructions, until al dente. Reserve 1 cup of pasta water, then drain the tagliatelle.

In a small bowl, combine the dried porcini mushrooms and boiling water. Let the mushrooms soak for 20 minutes, then drain and chop them, reserving the soaking liquid.

In a large skillet, heat the butter and olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Stir in the minced garlic and chopped porcini mushrooms, then cook for an additional 2-3 minutes.

Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan.

Add the reserved mushroom soaking liquid to the skillet, being careful not to pour in any grit that may have settled at the bottom of the liquid.

Bring the sauce to a simmer, then cook for 10 minutes, or until slightly reduced.

Stir in the heavy cream, then season the sauce with salt and black pepper, to taste.

Toss the cooked tagliatelle with the porcini mushroom sauce, adding reserved pasta water as needed to create a light sauce.

Serve the Tagliatelle with Porcini Mushrooms hot, topped with freshly grated Parmesan cheese and chopped fresh parsley.