Total Calories: 1,163
In a bowl, soak the dried porcini mushrooms in 5 cups water for 15–20 minutes. Drain and reserve 1 cup mushroom stock.
Combine all mushrooms, truffl e oil, and rosemary and season with salt and pepper.
In a large, heavy skillet, heat olive oil over medium-high heat. Add garlic and sauté 2–3 minutes. Stir in mushrooms and sauté 2–3 minutes. Add 1 cup mushroom stock, bring to a boil, reduce heat to low, and reduce for 3–4 minutes. Add the cream and simmer over low heat until it thickens, about 5–6 minutes. Cook pasta according to package directions. Drain well and fold into the cream sauce. Sprinkle with Parmesan cheese.
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