For two or three servings. Frozen porcini mushrooms 200 g fettuccine 250 gr grated parmesan – 3 tbsp. spoons of fresh rosemary – 1 clove of unsalted butter – 70 g – 100 g. vegetable broth – 1 ladle of salt, freshly ground black pepper and olive oil. 1. Defrost porcini mushrooms, wash, cut into small pieces and fry in olive oil until “almost ready” (15 minutes). 2. Finely chop fresh rosemary. 3. We put water for fettuccine. 4. Pour olive oil into a preheated pan, add chopped garlic, fry a little. Add semi-annual mushrooms there. Fry for five to seven minutes. 5. Put the fettuccine to cook. They will need to be “done for a couple of minutes”. 6. Add half a ladle of vegetable broth to the mushrooms, let it boil in a pan for about three minutes, evaporate and throw in the butter. We actively interfere with everything, adding a little bit of gradually evaporating broth. Keep on fire for another three to five minutes. Salt, pepper, sprinkle with rosemary. 7. Drain the pasta (keep a little water), spread them to the mushrooms, mix, add 2-3 tbsp. tablespoons of water in which fettuccine was boiled, fry together for a couple of minutes. 8. Directly in the pan, season with grated parmesan, mix. And put it on plates. No cream!