Tagliatelle with Porcini Mushrooms

Method

1. Clean the porcini mushrooms: scrape off any dirt with a knife, then wash them quickly under running water just before using. Cut them: separate the caps and stems. Cut the caps into pieces about 1-2 cm thick; cut the stems into smaller pieces (about half the size of the cap pieces) because they take longer to cook.
2. Peel a clove of garlic. If you like a strong garlic flavor, mince it finely. If you prefer just a hint, crush the clove and leave it whole to remove later.
3. In a wide pan, heat a drizzle of extra virgin olive oil over medium-high heat. Add the garlic (whole or minced) and sauté until golden, then remove the whole clove if desired.
4. Add the chopped porcini mushrooms to the pan. Spread them in a single layer so they have room to cook. Season with a pinch of salt and some black pepper. Cook over high heat until the mushrooms release their water and the water evaporates, then they start to stick slightly to the pan. This takes about 5-7 minutes.
5. Lower the heat, cover the pan, and continue cooking for another 5-7 minutes, until the mushrooms are fully tender (total cooking time 10-12 minutes). During this time, bring a pot of salted water to a boil for the pasta.
6. When the mushrooms are nearly done, add a splash of the pasta cooking water to deglaze the pan and create a creamy emulsion. Stir well, then cover and keep warm over low heat.
7. Cook the fresh tagliatelle or pappardelle in the boiling water for about 1 minute (or according to package directions). Reserve some pasta water before draining.
8. For the version without cream: Add the drained pasta to the pan with the mushrooms. Toss over low heat, adding a little pasta water if needed to keep creamy. Sprinkle with chopped fresh parsley, a grind of black pepper, and a drizzle of extra virgin olive oil. Serve immediately.
9. For the version with cream: In a separate portion, add a splash of fresh cream (not cooking cream) to the mushrooms and pasta. Add grated Parmigiano Reggiano to taste. Toss quickly over medium heat until the cream thickens slightly and coats the pasta. Serve with fresh parsley and extra parmesan on top.