Creamy Fettuccine with Porcini Mushrooms

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 ounce porcini mushrooms dried
• 12 ounces fettuccine barilla uncooked
• 2 tablespoons chives fresh cut (1-inch)
• 6 tablespoons parmigiano-reggiano cheese grated
• 0.8 teaspoon salt 
• 0.5 cup water boiling
• 0.5 cup whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• colander

Directions

1. Combine 1/2 cup boiling water and mushrooms in a small bowl; cover and let stand 30 minutes or until soft.
2. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop mushrooms.
3. Cook pasta according to package directions, omitting salt and fat.
4. Drain in a colander over a bowl, reserving 1/4 cup pasta water.
5. Combine mushrooms and cream in a medium saucepan over medium heat; bring to a simmer. Stir in salt, pepper, and reserved mushroom soaking liquid; simmer 5 minutes or until slightly thickened.
6. Add pasta and reserved 1/4 cup pasta water to pan; toss well to coat.
7. Sprinkle with cheese and chives.
8. Serve immediately.