Step 1

Roast the head of garlic whole in the oven, at 200 degrees Celsius for 20 minutes. It should brown slightly on the outside. Allow to cool.

Step 2

Thinly slice the mushrooms and then sauté in the olive oil, on low-medium heat for about 5 minutes. Remove from pan and set aside.

Step 3

In the same pan, gently melt the taleggio into the milk on low heat. Once it has completely melted, add a few tablespoons of porcini water to taste.

Step 4

Squeeze the roasted garlic out of the cloves; apply pressure towards the bottom end of the cloves and it will come out of the top like a paste. Add this to the milk and taleggio, with the sautéed mushrooms. Season with salt and pepper.

Step 5

Remove from the heat, and toss freshly cooked pasta into it. Be sure to retain some water from cooking the pasta; add it now if the sauce seems too dry. Even a little will prevent it drying out as it cools after plating. Looking for the perfect pasta to pair it with? Try our egg yolk pappardelle!