250 g Eggs Fettuccine
50 g Parmigiano Reggiano Cheese
In a pan with a little extra virgin olive oil put a sprig of rosemary and a clove of garlic and let it to brown, add the Bolognese ragout and the porcini mushroom sauce and cook over medium heat. Eliminate garlic and rosemary. Meanwhile, cook and drain the fettuccine al dente. Toss the fettuccine in the sauce with some grated Parmigiano Reggiano and chopped parsley.