Italy: Bucatini with Mushrooms
The Noodle: Bucatini (fat, hollow noodles like spaghetti) adds heft to this dish and carries the sauce well. Long fusilli would be another fun noodle option to stand up to the chunky mushroom mixture. Or press fettuccine or pappardelle into service if you can’t find the other pastas.
The Sauce: Think of the porcini soaking liquid as a flavorful broth to use as the foundation for a rich, meaty-tasting sauce. A little sherry adds complexity. Finish with a touch of heavy cream and some of the starchy pasta water.
The Extras: If you have access to wild mushrooms, toss them in. Otherwise, look for an exotic blend and combine with crumbled Parmigiano-Reggiano and sage. A final splash of truffle oil takes this over the top.