Fettuccine with Porcini Mushrooms

Instructions

1. Start by soaking the dried porcini mushrooms in 1 cup of hot water for about 15 minutes. This will rehydrate the mushrooms and infuse the water with a savory flavor.
2. While the mushrooms are soaking, bring a large pot of salted water to a boil. Once boiling, add the fettuccine and cook according to the package instructions until al dente. This should take about 10-12 minutes.
3. Drain the pasta, reserving 1/2 cup of the pasta cooking water. Set both aside for later.
4. After the mushrooms have soaked, strain them through a fine-mesh sieve, reserving the soaking liquid. Chop the mushrooms finely.
5. In a large skillet over medium heat, heat the olive oil and butter until the butter is melted and starts to foam.
6. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Be careful not to let it burn.
7. Add the chopped mushrooms to the skillet and cook for about 3-4 minutes, stirring often. If the mixture appears dry, add a little reserved mushroom soaking liquid.
8. Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for another 3-4 minutes until slightly thickened.
9. Add the cooked fettuccine to the skillet, along with the Parmesan cheese. Toss everything together until the pasta is well coated. If the sauce is too thick, mix in a bit of the reserved pasta water to reach your desired consistency.
10. Season the dish with salt and freshly ground black pepper to taste. Sprinkle with chopped fresh parsley before serving.
11. Tip: To enhance the flavor, try adding a splash of white wine to the cream sauce after adding the mushrooms.