Spaghetti with Trombette dei Morti Mushrooms

Method

1. Crush two garlic cloves with the skin on (in camicia).
2. Heat extra virgin olive oil in a pan over low heat and add the garlic. Cook until fragrant, then remove the garlic if desired (or leave it finely chopped).
3. Add 2-3 anchovy fillets (sott'olio) to the oil and stir until they dissolve.
4. Add the trombette dei morti mushrooms, breaking them by hand directly into the pan. Increase the heat.
5. Season with a pinch of salt to help extract the mushrooms' liquid, then cover with a lid.
6. Cook the mushrooms until all their water has evaporated and they start sticking to the pan. Keep the heat high.
7. Meanwhile, bring a pot of salted water to a boil and cook the spaghetti (bronze-drawn) until al dente, about 1-2 minutes less than package time.
8. Once the mushrooms are nearly dry, deglaze the pan with a ladleful of pasta cooking water. Reduce the heat, cover, and let the flavors meld.
9. When the pasta is ready, transfer it directly to the pan with the mushrooms. Reserve the pasta water.
10. Toss the pasta over high heat, adding more pasta water as needed to create a creamy emulsion.
11. Remove the pan from the heat, add a knob of butter, and mantecare (stir vigorously) until the butter is fully melted and the sauce is silky and creamy.
12. Serve immediately, garnishing with extra mushrooms if desired.