Pasta with Porcini Mushrooms, Cream and Parmesan

Method

1. Finely slice the white onion.
2. In a pan, melt a knob of butter. Add the sliced onion and a sprig of sage. Add a splash of water and let the onion stew until translucent, stirring occasionally.
3. Meanwhile, clean the porcini mushrooms. Cut them first into strips, then into small dice.
4. Once the onion is soft, add a little more butter if needed, then add the diced mushrooms. Season with salt and let them release their liquid, then cook until browned.
5. Add a drizzle of olive oil (optional) and then pour in the cream. Stir to combine.
6. Cook the fresh egg pasta (Campofilone or chitarra pasta) in boiling salted water until al dente. Reserve some pasta water.
7. When the mushrooms and cream are ready, add the drained pasta directly into the pan. Toss well, adding a little pasta water if needed to keep it creamy and loose.
8. Season with black pepper. Optionally, add a spoonful of black truffle puree for extra flavor.
9. Finish with a generous grating of parmesan cheese, mix, and serve immediately.