Bring a pot of water to a boil, add salt, and cook the fettuccine.

Meanwhile, clean the mushrooms with a paper towel to remove any dirt, then cut them into cubes.

Heat 2 tablespoons of olive oil in a skillet and sauté the garlic until golden. Add the parsley stem and let it infuse.

Add the porcini mushrooms, herbs, red pepper flakes, and salt. Sauté for a few minutes, then remove the garlic and parsley stem.

Transfer the fettuccine to the skillet when it's almost al dente. Add a ladle of pasta cooking water and cook for another 5 minutes.

Remove from heat, sprinkle with a handful of grated Parmesan or Pecorino, and toss until creamy. Plate the pasta.

Garnish with freshly chopped parsley and serve.