Tagliatelle with Porcini Mushrooms

Ingredients:

• 500g tagliatelle pasta
• 500g porcini mushrooms, sliced
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 2 tbsp olive oil
• 1 tbsp butter
• 1/4 cup white wine
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente, about 10-12 minutes. Drain and set aside.
2. In a large pan, heat 2 tbsp of olive oil over medium-high heat. Add the chopped onion and garlic and cook until the onion is translucent, about 2-3 minutes.
3. Add the sliced porcini mushrooms and saute for 5-7 minutes until they are tender and browned.
4. Pour in the white wine and stir, scraping the bottom of the pan to release any browned bits. Cook for 2-3 minutes until most of the wine has evaporated.
5. Reduce the heat to medium and add the heavy cream, stirring until well combined. Let the sauce simmer for 2-3 minutes and thicken slightly.
6. Add the cooked tagliatelle to the sauce and toss to coat evenly.
7. Add the butter and grated parmesan cheese. Stir until the cheese is melted and the butter is incorporated into the sauce. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh parsley.

Verdict: This creamy and flavorful pasta dish is the perfect comfort food for any occasion. The earthy flavor of the porcini mushrooms pairs perfectly with the richness of the cream and parmesan cheese. Serve it as a main dish or as a side to accompany your favorite protein.