This pasta is quite elegant and sophisticated. The creamy marsala-laced sauce is just right with the husky and earthy porcini mushrooms.
1/2 cup dried porcini mushrooms
1/4 cup marsala
1/4 cup water
1/2 cup mascarpone
freshly grated nutmeg
2 tbs. chopped fresh parsley, plus more to serve
8 oz. egg fettuccini or taliatelle
1 tbs. unsalted butter
small clove of garlic, grated
1/4 cup grated Parmesan cheese
Measure the porcini mushrooms into a small saucepan and add the marsala and water. Bring to a boil, then take it off the heat and let stand at least 10 minutes.
Put the mascarpone into a bowl and add a good grating of fresh nutmeg and pepper. Strain the marsala and water from the saucepan into the bowl and mix with a fork. Squeeze the porcini mushrooms over the bowl, then chop and add as well.
Boil water for the pasta and salt when it boils. Cook the pasta per the package directions. Keep a little pasta water aside, then drain the pasta and tip back into the pot. Stir in the mascarpone mixture and add a little of the pasta water if you need to loosen the sauce.
Check the seasoning and serve sprinkled with Parmesan cheese.