Pasta with Porcini Mushrooms and Aromatic Herbs

Method

1. Clean the porcini mushrooms using a damp paper towel or sponge to remove dirt, without soaking them in water.
2. Separate the stems from the caps. Cut the stems into small cubes and slice the caps.
3. Prepare the fresh herbs: mint (preferably Roman mint), rosemary leaves only, sage, and marjoram. Finely chop together.
4. In a cold pan, add olive oil, one whole garlic clove, one onion cut into quarters, and the stems of rosemary, sage, and mint. Cook on low heat to infuse the oil.
5. Increase heat to high, add the mushroom stems and cook until they develop a golden crust.
6. Add the mushroom caps and continue cooking on high heat, stirring occasionally.
7. Remove the garlic clove and discard it.
8. Add the chopped fresh herbs and salt to taste. Mix well.
9. Cook the pasta al dente in salted boiling water. Reserve some pasta water.
10. Transfer the pasta to the mushroom pan, adding a splash of pasta water to create a creamy sauce. Toss well.
11. Serve immediately, grating fresh pecorino cheese (a mix of goat and sheep milk) on top.