500/600 g bigoli or spaghetti
500/550 g of fresh porcini mushrooms
2/3 medium white onions
1 medium cup of liquid cream
Extra virgin olive oil, salt and black pepper to taste
Recommended wine: Rosé Sparkling “Rosemary”
Clean the mushrooms and then brushing them passing quickly under water. Dry them well and cut them into small pieces. Clean and wash onions and spring onions, cut them into pieces and chop finely. Pour into a saucepan a tablespoon of oil, heat it and then add the mushrooms and fry over medium-high heat; mix them constantly and cook until their inner water will be entirely evaporated. Store them, cooked, warm. Meanwhile, in another saucepan pour a tablespoon of oil, add the chopped onions and spring onions and cream and cook over medium-low heat until reduced almost to a cream. Also take this casserole warm. Cook the pasta in plenty of boiling water and drain it in the desired cooking. In a bowl pour half of the chopped cream, half and half mushroom pasta, stir and then add the remaining half of the whole; mix again well and bring to the table.