Tagliatelle alla Boscaiola Bianca

Method

1. Clean the porcini mushrooms. Slice the caps into 3 mm slices and cut the stems into small cubes.
2. Finely chop a small shallot.
3. In a large pan, melt 1-2 knobs of butter over low heat. Add the shallot and sauté gently.
4. Add the diced prosciutto cotto. Increase heat slightly and cook until it releases its fat, about 30-40 seconds.
5. Add the peas (and optional baby spinach if using). Stir.
6. Add the mushrooms: if using only porcini, add the stems first, season with a pinch of salt and pepper, then add the caps. If using other mushrooms, add all at once. Season.
7. Reduce heat to low, cover the pan, and cook for 12 minutes (or adjust according to mushroom type). Meanwhile, bring a large pot of salted water to a boil.
8. Cook the tagliatelle according to package directions or until al dente.
9. About 30 seconds before the pasta is done, transfer the mushroom pan to low heat and increase the heat under the pasta pot.
10. Drain the pasta, reserving some cooking water. Add the pasta directly to the mushroom pan.
11. For the version without cream: turn off the heat. Add a generous amount of grated Parmesan cheese and toss well. Add chopped fresh parsley. If the pasta seems dry, add a splash of pasta cooking water. Toss until creamy.
12. For the version with cream: with the heat still on, add Parmesan to the pasta and toss. Turn off the heat, then add fresh cream. Turn the heat back on and cook for 15-20 seconds, stirring, until the cream coats the pasta. Turn off heat, add parsley and a grind of black pepper. Serve immediately.