Tagliatelle with Porcini Mushrooms

Method

1. Crush a garlic clove, remove the skin, and place it in a pan with a drizzle of extra virgin olive oil over low heat.
2. When the garlic is golden, add the sliced porcini mushrooms and a pinch of chopped parsley. Keep the heat low. Season with salt and pepper.
3. Cover the pan and let the mushrooms cook in their own moisture until the liquid has evaporated and the mushrooms begin to stick again.
4. Add a couple of ladles of pasta cooking water and cook for another 4–5 minutes, until the liquid reduces and forms a creamy sauce.
5. Meanwhile, cook the tagliatelle in salted boiling water until al dente.
6. When the pasta is ready, increase the heat under the mushrooms, add more pasta water if needed, then add the drained pasta to the pan. Toss vigorously to emulsify.
7. Turn off the heat, add fresh parsley, a drizzle of raw olive oil, and a pinch of black pepper if desired. Cover for 5 seconds, then serve immediately.