Ingredients for 4 people:

Egg fettuccine, about 1 box of 16 oz.
Heavy duty cream, 8 fl. oz.
Dried porcini mushrooms, a handful
Cremini mushrooms or similar fresh mushrooms, 5 oz
Salt

Put dried porcini mushrooms in hot water and let soften for at least half an hour.
Wash and slice fresh mushrooms and sauté them in olive oil until fully cooked.
Clean and rinse dried mushrooms and add to the other mushrooms in the same pan.
Add the cream and put everything on low heat without boiling.
Cook pasta in salted water.
Once cooked, put all the fettuccine in the pan with the mushroom sauce.
Delicately stir for a couple of minutes over low heat.
Add salt and pepper if you like.
Serve hot, with parmigiano cheese on top.

Enjoy!