Fettuccine ai funghi porcini - Pasta with Porcini mushrooms

An absolutely unexpected level of deliciousness. My first time using dried mushrooms turned out to have a very intense, yet delicate, flavour.

Unlike other "light versions" of pasta, this was very satisfying and filling, especially for such a recipe that's meatless, contains few ingredients, and low in fat. 

Ingredients (2 servings):

• Fettuccine 200g
• Dry Porcini mushrooms 1cup
• Warm water
• Whiskey (any kind)
• 1 small Onion
• 2-3 Garlic cloves
• Pine nuts (2 Tbsp)
• Butter 10-20g
• Olive oil
• Grated Cheese
• Salt & Pepper

Variations:

• Replace Fettuccine with Spaghetti, Linguine or Tagliatelle
• Porcini: Other Dried mushrooms types could work well
• Replace Whiskey with white wine

Instructions:

1. Cook the pasta in salted water until Al-Dente (still firm to the bite)
2. Soak the mushrooms in warm water for a couple of minutes, not so much water, but enough to cover
3. Melt the butter in a separate pan, over high heat
4. Add a finely chopped Onions, and fry for 3-5 mins
5. Add the chopped Garlic and Pine nuts
6. Drain the mushrooms, and cut into smaller pieces, then add to the pan
7. After 2-3 minutes, add the water that the mushrooms has been soaked in. (Caution: at the bottom of the bowl soil and stones will accumulate, so just use the surface water, or use a strainer)
8. Let the water dry a bit, then add the pasta, which will absorb the rest of the water
9. Serve, and garnish with grated cheese, chopped fresh basil and a drizzle of olive oil