Fettuccine with Mushrooms

Method

1. Finely chop a mix of fresh herbs (mint, rosemary, sage, marjoram).
2. Clean and slice the porcini mushrooms; also prepare the chiodini mushrooms.
3. In a large pan, heat a generous drizzle of olive oil and add a clove of garlic, letting it flavor the oil gently without browning.
4. Add the chopped herbs to the pan and stir briefly.
5. Add the sliced porcini and chiodini mushrooms, and cook over medium-low heat, stirring occasionally.
6. Add a splash of water to help the mushrooms soften and release their juices.
7. Turn off the heat and season with salt to taste.
8. Meanwhile, cook the fettuccine in a large pot of boiling salted water until al dente.
9. Reserve a cup of pasta cooking water before draining.
10. Return the mushroom pan to low heat, add a knob of butter and a little of the reserved pasta water.
11. Drain the pasta and add it directly to the pan. Toss well to coat the pasta with the mushroom sauce.
12. Grate or shave some Tuscan pecorino cheese over the pasta and toss again.
13. Serve immediately, garnishing with extra fresh herbs and a final dusting of pecorino if desired.