Porcini Ragù

In a medium bowl, soak the dried porcini mushrooms in boiling water

Drain the mushrooms, reserving 5 tablespoons of the soaking liquid

Very finely chop the mushrooms to resemble ground meat, then set aside

Meanwhile, heat a medium pot of salted water to a boil

In a large, cold sauté pan, combine olive oil, finely chopped garlic, crushed red pepper, parsley, and a heaping ¼ teaspoon of salt

Place over medium-low heat and very gently fry until soft and lightly golden, reducing heat if the garlic begins to brown

Increase the heat to medium-high, then add the finely chopped mushrooms, tomato paste, and plenty of freshly ground black pepper

Stir-fry the mixture, then set the pan aside while preparing the pasta

Cook the tagliatelle in the salted boiling water according to package directions until al dente

Drain the pasta, carefully reserving 1¾ cups of the starchy pasta water

Return the sauté pan with the mushroom mixture to medium-high heat

Stir in 1½ cups of the reserved pasta water and the reserved porcini soaking liquid

Bring the sauce to a simmer and let it bubble away

Lower the heat to medium and add the Parmesan cheese in two batches, stirring until each addition melts completely

Stir in the heavy cream, then add the drained tagliatelle

Toss the pasta in the sauce over the heat until the pasta and sauce have emulsified, adding a splash more pasta water if the pasta looks dry

Remove from the heat and serve immediately, generously drizzling with additional olive oil and sprinkling with extra Parmesan cheese and fresh parsley to taste