- egg fettuccine noodles (pasta): 500 gr.
- porcini mushrooms: 300 gr.
- white wine: 1 cup
- olive oil: 2 tablespoons
- garlic: 1 clove
- parsley: a sprig
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.