Would it be a sin to combine porcini with pici cacio e pepe?

I still have too much food in the fridge. On top of it I bought 500 grams of fresh porcini yesterday. My first plan was to prepare the porcini on bruschette, but this morning, without any other input, I decide that pici cacio e pepe with porcini and a crumble of bread, pecorino and fresh parsley is a delicious dish to prepare in advance.

Boil the pici in salted water for less than the recommended time. Keep them a bit longer in the pasta water. Chop and fry 1 onion, 4 garlic cloves in some olive oil. Add the brushed and chopped porcini. Bake and stir. Add the zeste of 1 lemon and some chopped fresh parsley. Add a lot of black pepper. Drain the pici, but keep 300 ml of the cooking liquid. Mix the liquid with 120 grams of grated pecorino vecchio. Mix the mushrooms with the pici. Put in an oiled dish. Cover with the pecorino sauce.

For the crumble, blend 100 grams of old bread with ½ bunch of fresh parsley and 30 grams of pecorino. Spread the crumble on the pici. All done!

Store the dish cool.

Bake 20-30 mins at 180°-200° in the oven. Serve with extra fresh parsley and a large green salad.

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