Pappardelle with Porcini Mushrooms and Sausage

Method

1. Heat extra virgin olive oil in a pan and brown a crushed garlic clove, then remove the garlic.
2. Add the sausage (casings removed) and brown it, deglaze with a splash of white wine, and break it into small pieces.
3. Add diced porcini mushrooms, cook briefly, lower the heat, cover, and cook for about 5 minutes.
4. Cook the pappardelle pasta in boiling salted water until al dente.
5. Turn off the heat under the sauce and stir in the cream (do not cook it).
6. Drain the pasta al dente, turn the heat back on under the sauce, add the pasta to the sauce, and begin to toss and emulsify.
7. Add a generous handful of grated Parmigiano Reggiano, freshly ground black pepper, and chopped parsley. If the sauce is too thick, add a little pasta cooking water.
8. Continue tossing and emulsifying until the pasta is creamy and well coated, then turn off the heat.
9. Plate the pasta and serve immediately.