Serves 4 to 6
1/4 cup butter
4 large shallots, chopped
1 oz dried porcini mushrooms
2 cups chicken broth (vegetarian chicken bouillon cubes)
1 cup whipping cream
Grated Parmesan cheese
Melt butter in large skillet over medium-high heat. Add shallots and sauté until beginning to brown, about 4 minutes. Add mushrooms and stir to coat. Add broth and cream and bring sauce to boil. Reduce heat to medium-low, cover and simmer until mushrooms are tender - about 20 minutes. Uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes. Season with salt and pepper.
Cook pasta in salted water. Once done, drain and keep water. Add pasta to sauce and add salted pasta water if needed so it isn't dry.
Serve with grated Parmesan cheese.