Fettuccine with porcini mushrooms
11.5 oz Barilla Fettuccine – eggs free
10 oz mushrooms
250 g fettuccine Barilla
300 g funghi porcini
3.5 oz dried cured ham
2 oz butter
1 fl oz extra virgin olive oil
salt to taste
Parmigiano Reggiano cheese
Trim the stalks of the mushrooms, wash carefully, dry them in a napkin and slice thinly.
Cut the ham into thin strips.
Put the extra virgin olive oil in a pan and as soon as it is hot add the mushrooms.
Cook over high heat for 3-4 minutes, add the ham and three or four small leaves of basil, chopped, mix, add the salt and remove the pan immediately from the heat.
Boil and drain the Fettuccine, dress with the prepared sauce, adding the rest of the butter and a generous helping of grated Parmesan.
While dressing, add some tablespoons of their cooking liquid, boiling hot.