Porcini Mushroom Pasta with Panna and Parmigiana

Bring a large pot of salted water to a boil for cooking the pasta.

In a large skillet over medium-high heat melt the butter and olive oil. When the butter foams, add the shallot and garlic and sauté until the garlic is golden and the shallots are soft.

Add the porcini mushrooms, mix and sauté for about 5 minutes.

Add the salt and pepper and continue to sauté on low while waiting for the pasta to cook.

When the pasta has about 5 more minutes left for cooking, add the heavy cream or panna into the mushroom mixture.

Mix until the sauce has become well mixed and creamy. If the sauce is too thick you can add a 1/2 of a cup of the pasta water to the sauce to loosen it up a bit.

Taste and adjust salt and pepper if necessary. Add the Parmigiana cheese.

Drain your pasta, and toss the pasta with the mushroom sauce and mix well.

Serve immediately with extra Parmigiana on top!