Instructions: For the caramelized onions & carrots: Over high heat, melt butter and olive oil in a large skillet. Add the carrots and onions, saute for 2 minutes, reduce the heat to medium, cover the pan, and cook for 10 minutes. Uncover the pan, return the heat to high, add sugar, salt and some freshly ground pepper. Saute until the vegetables are lightly caramelized, about 5 minutes. Add parsley. Youll have enough to serve 4. Reserve 2 cups for this peasant-style pasta dish.

Soak porcini mushrooms in 1 3/4 cups hot water 20 minutes. Meanwhile, bring large pot of salted water to boil for pasta. Lift out mushrooms, squeezing excess liquid back into porcini broth. Reserve broth. Rinse and wipe mushrooms clean, then chop into bite-size pieces and set aside. Strain porcini broth through sieve lined with cheesecloth or paper towel.

Cook pasta until al dente, about 10 minutes. Bring reserved broth to simmer in 2 1/2-quart saucepan. Stir in mushrooms and onion-carrot mixture. Heat through. Drain pasta and place in warm serving bowl. Add porcini mixture and parsley, toss to combine. Serve immediately.

This recipe yields 4 main-course servings.

NOTES :

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