At the restaurant Becco in New York, where this dish is served, fresh porcini mushrooms are used when they are in season.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Combine water and porcini in medium bowl. Let stand until porcini soften, about 40 minutes. Drain; reserve soaking liquid. Chop porcini coarsely.
Step 2
Heat oil in heavy large skillet over medium-high heat. Add fresh mushrooms and garlic and sauté until brown, about 6 minutes. Add porcini and sauté until fragrant, about 4 minutes. Add butter and thyme; stir 1 minute. Add broth and 1 1/4 cup reserved mushroom soaking liquid. Boil until sauce thickens slightly, about 5 minutes. Mix in 4 tablespoons cheese. (Can be prepared 1 hour ahead. Let stand at room temperature.)
Step 3
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Bring sauce to simmer over medium-high heat.
Step 4
Drain pasta. Add to sauce; toss. Season with salt and pepper. Transfer pasta to bowl. Top with 4 tablespoons cheese.
