Pasta with Porcini Mushrooms

Method

1. Clean the porcini mushrooms with a damp cloth. Remove any dirt and trim the stems.
2. Slice the stems into rounds and cut the caps into cubes (keep them separate).
3. Cut the onion into large chunks.
4. In a large pan, heat olive oil and add whole garlic cloves, onion, and fresh herbs (mint, sage, rosemary, parsley, marjoram, thyme). Cook over low heat to infuse the oil.
5. Remove the herbs and garlic that may burn (leave the onion).
6. Add the mushroom stems and cook over high heat until golden and crispy.
7. Add the mushroom caps and continue cooking until tender.
8. Prepare a fine chop of fresh herbs (parsley, rosemary, mint, sage, marjoram, thyme).
9. Add the chopped herbs to the mushrooms and stir.
10. Add a splash of pasta cooking water to the mushrooms.
11. Cook the pasta al dente in salted boiling water.
12. Drain the pasta and toss it with the mushrooms in the pan.
13. Serve with shavings of pecorino cheese.