Step 1: Clean the porcini mushrooms thoroughly, then cut them into evenly sized cubes to ensure uniform cooking. Lightly crush a garlic clove with the flat side of a knife to loosen the skin and release its aroma.

Step 2: Fill a large pot with 4 liters of water and bring it to a boil. Once the water boils, add a heaping tablespoon of salt.

Step 3: In a deep skillet, heat the butter and olive oil over medium heat. Add the garlic and sauté it gently until golden, then remove it from the pan.

Step 4: Add the chopped porcini mushrooms to the skillet and sauté over medium heat, stirring gently for 3-4 minutes, until they start to release their liquid. Season lightly with salt and cover the skillet, letting the mushrooms cook for about 10 minutes, checking occasionally.

Step 5: While the mushrooms are cooking, bring the tagliatelle to a boil. Cook the pasta according to the package instructions, approximately 5 minutes.

Step 6: Once the pasta is cooked, drain it well, reserving a ladle of the cooking water. Add the pasta to the skillet with the porcini mushrooms, along with the reserved water. Toss gently to combine the flavors and leave the mixture on the heat for another minute.

Step 7: Serve the porcini tagliatelle in deep plates or bowls. Garnish with freshly chopped parsley, freshly ground black pepper, and a drizzle of olive oil, if desired.

Enjoy!