- egg fettuccine noodles (pasta): 500 gr.
- porcini mushrooms: 300 gr.
- white wine: 1 cup
- olive oil: 2 tablespoons
- garlic: 1 clove
- parsley: a sprig
- salt
Clean the mushrooms and cut into cubes. Cook in a pan, along with garlic – chopped or whole – and the wine. After a quarter of an hour, add a tablespoon of olive oil and let dry.
Whisk the mixture until creamy, then add the salt and the remaining oil.
Cook the fettuccine noodles, drain and dress with the sauce.
Serve.