Tagliatelle with Creami Porcini

The best pasta / porcini / feta / cream combination ever. Very rich, and very easy to make.

1. 1

   Chop the onions and sweat in a frying pan till glassy.
   Soak the porcini in a bowl of boiling water and leave to cool for 20 mins.
   Add the porcini and water to the frying pan and simmer with the onions.
   Add lots of salt and pepper, and herbs to taste.
   Boil off most of the water.
   Turn off the heat and add cream.
   Add chopped up feta at the last minute (feta melts quickly, so make sure you don't add too early).
   
   In the meantime, boil up some fresh tagliatelle.
   
   Add the sauce to the tagliatelle and bob's your uncle.
   
   The trick is to make sure that the sauce is not too watery - this takes a bit of practice. But even a poor first attempt will be delicious.