Ingredients

Steps

• Soak dried ceps in warm water for 20 minutes.
• Drain ceps, reserving the soaking water, then squeeze dry and finely chop.
• Heat olive oil in a pan and fry button mushrooms gently.
• Add chopped ceps with 45ml of reserved soaking water and cook for 5 minutes.
• Remove from heat and stir in ricotta, fontina, pecorino, and liquid beaten eggs.
• Season the sauce with salt and pepper to taste.
• Boil tortiglioni for 7 minutes until al dente and drain.
• Toss the hot pasta with the sauce until the egg starts to thicken.