Strozzapreti with Pioppini Mushrooms & Pecorino Cream

Clean the mushrooms, removing any soil and trimming the ends of the stems.

In a pan, heat two tablespoons of olive oil and sauté the mushrooms for about 5 minutes. Season with salt and add 100 g of water. Continue cooking for another 10 minutes over medium heat.

Meanwhile, cook the pasta in plenty of salted boiling water for 5 minutes.

In a small saucepan, prepare the pecorino cream. Heat the milk until it just starts to simmer, then add the grated pecorino. Stir constantly over low heat until smooth and creamy. Season with a pinch of pepper.

Drain the pasta and toss it in the pan with the mushrooms for 2 more minutes.

Serve over a bed of pecorino cream and finish with a sprinkle of chopped pistachios.