Rehydrate the Porcini Mushrooms

1. Soak the dried porcini mushrooms in hot water for 1 hour. Remove the soaked mushrooms from the water and squeeze to drain well. Reserve the soaking liquid. Finely chop the drained porcini and set aside.

Prepare the Pasta

1. Put a large pot of salted water on to boil.

Cook the Onion and Garlic

1. Heat the virgin olive oil in a large skillet over medium-low heat, add the onion and sauté for 5 minutes until soft. Add the garlic, stir for 30 seconds, and then add the butter.

Cook the Mushrooms

1. Increase the heat to medium and add the sliced portobello mushrooms, gently stirring for 4-5 minutes. Add the chopped porcini, marsala wine, and reserved porcini liquid. Bring to a boil and simmer for a couple of minutes. Turn off the heat and set aside.

Cook the Pasta

1. Once the water is boiling, add the fettuccine and cook according to the package instructions until al dente. Drain the pasta well.

Combine Pasta and Mushroom Mixture

1. Add the drained pasta to the mushroom mixture along with half of the parsley and some finely grated Pecorino cheese. Mix well.

Serve

1. Serve on individual plates or one large platter. Sprinkle over the remaining parsley, more grated Pecorino, and a good drizzle of virgin olive oil. Finally, shave or finely grate the black truffle over the top.