Ciuffetti with Porcini Mushrooms

Bring a large pot of generously salted water to a boil over high heat. While the water heats, prepare the remaining ingredients.

Clean the porcini mushrooms with a damp cloth or soft brush to remove any dirt, then slice them into even pieces. If using dried porcini, rehydrate them in warm water for 20 minutes and reserve the soaking liquid.

Melt the butter in a large skillet over medium heat, then add the minced garlic and sauté until fragrant and lightly golden, about 1–2 minutes. Be careful not to let the garlic burn.

Add the sliced porcini mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and begin to brown. Season with salt and pepper.

Pour in the white wine and stir to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half.

Reduce the heat to low, pour in the heavy cream, and stir in the fresh marjoram. Simmer gently until the sauce thickens to a silky consistency.

Cook the ciuffetti in the boiling salted water according to package directions until al dente, then drain, reserving a cup of pasta cooking water.

Add the drained ciuffetti to the skillet with the porcini cream sauce, tossing well over low heat to combine. Add a splash of reserved pasta water if needed to loosen the sauce, adjust seasoning, and serve immediately.