Maccheroncini Alla Boscaiuola

• 1/2 - 2/3 cup dried porcini mushrooms
• 2 tablespoons butter
• 2 cups heavy cream
• 1 lb maccheroni pasta (or good quality elbow macaroni)
• 1 fresh white truffle, sliced
• 1 1/2 cups freshly grated parmesan cheese (the BEST imported *ungrated* Parmesan you can find!)
• salt, to taste
• white pepper, to taste

1. In a bowl soak the porcini mushrooms in warm water for about 20 minutes. Squeeze dry and *RESERVE SOAKING WATER*.
2. In a large saute pan heat the butter until melted. Add the porcini mushrooms and cook until golden.
3. Stir in the whipping cream and reserved mushroom soaking liquid.
4. Cook the mixture until thick enough to coat the back of a spoon; approximately 10 minutes.
5. In a large stock pot bring salted water to a boil and cook the pasta until al dente. Drain the pasta and add to the sauce.
6. Add the white truffle and Parmesan cheese, tossing the mixture over low heat as not to burn.
7. Season with salt and white pepper to taste. Serve immediately with some vintage wine and crusty bread!
8. Yield is estimated.

porcini mushrooms, butter, heavy cream, pasta, fresh white truffle, freshly grated parmesan cheese, salt, white pepper

Taken from www.food.com/recipe/maccheroncini-alla-boscaiuola-154460 (may not work)