Step 1

In a large skillet, melt the butter and saute mushrooms, sage and salt on medium low heat for around 10 minutes till softened (just a couple of minutes if using rehydrated porcini). Set aside, leaving the mushrooms in the pan.

Step 2

Fill ¾ of a large saucepan with water, add salt and bring to a rolling boil.

Step 3

Add the pasta and cook to 1 minute less than the time indicated on the packet. Drain the pasta reserving 120 millilitres or ½ cup of the pasta water in a small bowl and set aside.

Step 4

Replace the skillet containing mushrooms on a medium low heat and stir in the cream. As tiny bubbles begin to form, crumble in the gorgonzola then stir with a wooden spoon till the cheese has melted. Taste and add more seasoning if required.

Step 5

Pour the pasta into the sauce and mix till the pasta is fully coated. Cook for another minute on a medium heat, stirring constantly, adding the pasta water. Remove from the heat and serve with freshly grated parmesan cheese and a sprinkling of freshly ground black pepper.