01
Bring 4 quarts of salted water to boil in a large pot for cooking the
pasta.
02
Place the porcini mushrooms in a small bowl and cover them with
2 cups of hot water. Soak for 20 minutes. Carefully lift the
mushrooms from the liquid and pick through them to remove any
foreign debris. Chop the mushrooms, Strain the soaking liquid
through a colander lined with paper towels. Reserve the porcini
mushrooms and the strained soaking liquid separately.
03
Melt the butter in a large skillet. When the butter foams, add the
onions and saute over medium heat until they are just beginning to
brown around the edges, about 7 minutes.
04
Add the chopped porcini mushrooms, salt, and pepper to the pan
and cook for 2 minutes. Add the porcini soaking liquid and simmer
briskly until the liquid has been reduced by half, about 10 minutes.
The sauce should no longer be soupy, but don't reduce the sauce so
much that the pan becomes dry.
05
Stir the cream into the pan and simmer just until the sauce
thickens, about 2 minutes. Taste for salt and pepper and adjust the
seasonings if necessary.
06
While preparing the sauce, cook and drain the pasta. Toss the hot
pasta with the mushroom sauce and ½ cup grated Parmesan. Mix
well and transfer portions to warm pasta bowls. Serve immediately
with more grated cheese passed separately.
