Maltagliati con Funghi Porcini (Pasta with Porcini Mushrooms)

• 400 g Egg pasta nest
• 350 g Mushrooms, preferably porcini if available
• 60 g Unsalted butter
• 2 tbsp Extra virgin olive oil
• 3 cloves Garlic
• 120 ml White wine, dry
• 15 g Fresh parsley
• 60 g Parmesan
• ½ tsp Black pepper, freshly ground

1. Bring a large pot of well-salted water to the boil. Meanwhile, slice the mushrooms, finely chop the parsley, and finely grate the Parmesan. Peel and thinly slice the garlic.
2. Melt the butter with the olive oil in a large frying pan over a medium-high heat. Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they release their liquid and turn golden at the edges. Add the garlic and cook for 30 to 60 seconds until fragrant.
3. Pour in the white wine and let it bubble for 2 to 3 minutes, scraping up any browned bits, until reduced by about half. Reduce the heat to medium-low to keep the sauce glossy. Stir in most of the parsley, reserving a little for serving.
4. Cook the egg pasta in the boiling water until just al dente, following the packet timing. Reserve a mug of the cooking water, then drain. Add the pasta to the pan with the mushrooms.
5. Toss the pasta with the sauce, adding a splash of the reserved cooking water as needed until it coats the pasta and looks silky. Add half the Parmesan and the black pepper, then toss again. Serve straight away with the remaining Parmesan and the reserved parsley.

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