Ingredients
- 1/2 cup boiling water
- 1/4 cup dried porcini mushrooms (about 1/4 ounce)
- 12 ounces uncooked fettuccine
- 1/2 cup whipping cream
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons grated Parmigiano-Reggiano cheese
- 2 tablespoons (1-inch) cut fresh chives
Directions
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Combine 1/2 cup boiling water and mushrooms in a small bowl; cover and let stand 30 minutes or until soft. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop mushrooms.
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Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta water.
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Combine mushrooms and cream in a medium saucepan over medium heat; bring to a simmer. Stir in salt, pepper, and reserved mushroom soaking liquid; simmer 5 minutes or until slightly thickened. Add pasta and reserved 1/4 cup pasta water to pan; toss well to coat. Sprinkle with cheese and chives. Serve immediately.