Porcini Pasta

Ingredients

• 6 cups water
• 1 ½ teaspoons salt
• 150 grams spaghetti
• 1 tablespoon olive oil
• 180 grams fresh porcini mushrooms (cleaned and sliced)
• 2 tablespoons unsalted butter
• 30 grams Parmigiano-Reggiano

Instructions

1. 1
   Bring the water and salt to a boil and then add the spaghetti. Boil the spaghetti until it is just shy of al dente (about 7 minutes).
2. 2
   While the pasta is boiling, add the olive oil and porcini mushrooms to a frying pan and saute over medium-high heat until browned around the edges and cooked through. Transfer the porcinis to a clean bowl and set aside.
3. 3
   When the pasta is done, pour 1/4 cup of the boiling liquid into the pan that you sauteed the mushrooms in and then drain the pasta.
4. 4
   Add the butter to the pan with the pasta water and whisk together to emulsify over medium-high heat.
5. 5
   Add the pasta and toss to coat. Turn off the heat, add the cheese a bit at a time until it's fully incorporated into a creamy sauce.
6. 6
   Return the sauteed porcinis to the pan and toss to distribute evenly.