Wild porcinis have a short season and a hefty price tag.

But dried ones keep for ages, and are much more affordable especially because their concentrated flavor makes a little go a long way.

That’s why I love this recipe for “Porcini and Cream Pasta Sauce.”

You just combine items in your pantry and fridge to create a thoroughly restaurant-worthy dish.

The recipe is from “The Italian Cooking Course: (Kyle Books, 2022), of which I received a review copy.

It was written by Katie and Giancarlo Caldesi, wife-and-husband owners of two eponymous restaurants in England.

This hefty 512-page cookbook, geared toward both novice and more accomplished cooks, shows you how to make all manner of fresh pasta, even ones colored with cuttlefish ink, tomato paste or beets, as well as how to roll, cut, and form various shapes.

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