3 garlic cloves, finely chopped
A couple big splashes of Liquid Gold Wild Mushroom & Sage EVOO, plus extra for dressing the pasta
1 cup of Pancetta, sliced or diced
2 cups fresh mushrooms, chopped (Bella, Chanterelles, or any type you like)
2 cups dried Porcini mushrooms, re-hydrated in tepid water for a half hour (discard the initial water as it may contain sediment and add more tepid water that you save for later)
1 cup dry white wine
1 mushroom bouillon (can be found in Italian specialty stores, if not use vegetable) dissolved in a little boiling water - this heightens the flavor
A splash of Liquid Gold White Truffle Oil (should not overpower the sauce)
Salt to taste
Grated parmigiano-reggiano cheese and chopped fresh parsley for garnish
750 grams of tagliatelle pasta (or use whatever type of pasta you like)
Saute the garlic in Liquid Gold extra virgin olive oil until fragrant, about 30 seconds. Add the Pancetta and cook until slightly crispy. Next add the fresh mushrooms and cook for a few minutes. Add the dry mushrooms with water, wine and bouillon. Saute on medium heat until liquid reduces and thickens (about 10 minutes). Splash mushroom mixture with truffle oil and taste to see how much salt to add. Meanwhile cook the pasta according to directions. Add cooked pasta to mushroom saute with slotted spoon. Mix in some more Liquid Gold Mushroom Sage extra virgin olive oil to amalgamate the mixture ( you can also add a ladle-full of the pasta water if you see that it needs more liquid). Before serving sprinkle with parsley and Parmigiano-Reggiano cheese.
This is the winning recipe from The Great Liquid Gold Recipe Hunt submitted by Natasha C.