Get a Taste of Fall with Porcini Pasta

I didn't think it would ever arrive, but fall is finally in full swing and that means it's mushroom season! Specifically, one of my favorite mushrooms: porcinis are now showing up in the markets. Fresh porcinis have a much more delicate flavor than the dried variety and yet their sweet meaty flavor makes them a delightful addition to just about any savory dish. While I'd love to put them in everything from soups, to sauces, to stews, their relative rarity makes them a prized commodity in my kitchen, which is why I like to enjoy them in simple preparations

Ever since working out the best way to make Cacio e Pepe, I've been hooked on this ridiculously easy method of saucing pasta with some boiling liquid emulsified with butter and cheese. It makes for a delightfully savory sauce that's not too creamy or heavy. Paired with sauteed fresh porcini mushrooms, it makes for an unforgettable combo.

Unless you live in an area where porcinis (a.k.a. Cep, or Boletus edulis) grow, they can be a bit hard to find fresh, so if you can't get them, fear not, this recipe works with any fragrant mushroom such as shiitake, matsutake, or maitake.