Pappardelle pasta with mushrooms and ERU à la Truffe

Method| 15 min

• Pour 175 ml boiling water over the dried mushrooms and let them soak for 15 minutes.
• Drain the mushrooms over a bowl and save the liquid.
• Bring a large pot of lightly salted water to a boil. Add the pappardelle pasta and cook until al dente, 8 to 10 minutes. Drain the pasta.
• Heat the olive oil in a saucepan over a low heat and gently sauté the spring onion slices and chopped garlic until soft.
• Add the drained mushrooms to the pan; turn up the heat and sauté everything for a minute or two.
• Add the soaking liquid and let it reduce to half its size.
• Add ERU à la Truffe, the cream and oregano to the sauce and stir.
• Pour the sauce over the drained pappardelle.
• Serve the pasta in deep plates en garnish with the grated pecorino cheese.