Other, Vegetarian
1 tbsp butter
1 garlic clove, finely minced
4 spring onions, chopped
300g mushrooms (button, porcini, or cremini)
1/2 cup dry white wine
1 cup double cream
300g egg tagliatelle
Salt and freshly ground black pepper to taste
3 tbsp grated Parmigiano Reggiano
(Optional) pancetta
Wash mushrooms well and let dry on paper towels. Discard tough stems and chop.
Boil salted water in a large pot.
[If using pancetta] Add pancetta to cold pan, raise heat to medium. Cook until fat has rendered out and pancetta is cooked. Remove pancetta from the pan with a slotted spoon, retain some drippings.
In a sauté pan, melt butter (omit if using pancetta drippings) over medium heat. When foam starts to form, add garlic then spring onions and sauté for 5 minutes. Add mushrooms, increase heat to medium-high and sauté for 5 minutes until slightly soft.
Add tagliatelle to water, cook per package directions. Drain when cooked al dente, reserve 1 cup cooking water.
Add white wine and reduce the sauce by thirds. Reduce meat to minimum, add cream, stir and remove from heat. Add salt and pepper to taste.
To finish: add some reserved pasta water to the sauce if necessary to thin and add body. Transfer pasta to pot and toss to mix. Serve with generous amount of parmesan.