Egg tagliatelle 320g
Dried porcini 35g
Sage leaves 8
Garlic cloves 2
Dried chilli 1
Lemon 1
Parmesan 50g
Unsalted butter 100g
Double cream 4 tbs
Soak the porcini in 200ml of hot water for 20 minutes.
Peel and finely slice the garlic, chop the sage, and crumble the chilli. Finely grate the peel from ½ lemon, and squeeze all the juice. Grate the Parmesan.
Drain the porcini, reserving the water. Rinse the porcini and chop. Strain the liquid through muslin.
Melt the butter in a thick-bottomed pan, and add the garlic, sage and chilli. Colour, then add the porcini. Fry until soft, then add 4 tbs of the liquid, and simmer until most of the juice has been absorbed. Add the cream, lemon zest and juice, and reduce until the sauce is creamy and thick. Season.
Cook the tagliatelle in boiling salted water until al dente, then drain. Add to the sauce, and turn over to coat each ribbon. Serve with Parmesan.