Pasta with Parmesan Cream and Porcini Mushrooms

To prepare pasta with Parmesan cream and porcini mushrooms, first clean the mushrooms: gently scrape the stem to remove the earthy part, then remove the residues with a damp cloth and a brush 1. Cut the mushrooms lengthwise into slices about a quarter inch thick 2. Put a pot of water on the stove to cook the pasta and heat a generous amount of oil with 2 cloves of garlic in a pan 3.

Add the porcini 4, then season with thyme 5, salt 6, and pepper. Sauté over medium-high heat for 6-8 minutes, stirring often to prevent burning.

Once cooked, remove the garlic 7 and set aside some mushrooms for decoration 8. At this point, the water will have reached a boil, so add salt and pour in the mezze maniche 9.

In the meantime, prepare the Parmesan Reggiano DOP cream: heat the milk in a small saucepan 10, then add the grated Parmesan Reggiano DOP 11 and a grind of pepper. Stir over low heat until you get a homogeneous consistency 12.

Drain the pasta al dente directly into the pan with the mushrooms 13 and toss everything together, then add the Parmesan Reggiano DOP cream off the heat 14 and mix 15. If necessary, you can add a bit of pasta cooking water.

Season with a final grind of pepper 16 and plate, garnishing with the mushrooms set aside 17. Your pasta with Parmesan cream and porcini mushrooms is ready to be served 18!