Clean the porcini mushrooms and cut them into slices. Slice the shallot and sauté it in a saucepan. Add the mushrooms and cook for 10 minutes on medium-high heat; season with salt.

Once the mushrooms are cooked, add the spicy Provolone Valpadana DOP cut into small cubes to the same pan and melt it over a low heat (be careful not to let the sauce stick; if it does, add half a ladle of the pasta cooking water).

Boil the fettuccine, drain when al dente and toss the pasta with the mushroom sauce and spicy Provolone Valpadana DOP, then mix the ingredients well.

Sprinkle with chopped fresh parsley and pepper.

Serve the pasta with porcini mushrooms and spicy Provolone Valpadana DOP piping hot.

* fresh or frozen