We called this dish "pasta with good friends of autumn" since other autumn favourites such as leeks and chestnuts also present, more importantly they compliment each other so well.
A selection of mushrooms together with a little dried porcini will make a good substitute for the wild mushrooms used here.
3 tbs of olive oil
50 g of butter
3 cloves of garlic, chopped
3 small leeks, finely sliced
25 saffron cap mushrooms (yields about 4 cups) , sliced
15 chestnuts, roasted, peeled and chopped
150 ml of cream
100 g of Fingal Gold washed rind cheese or gorgonzola cheese
salt and pepper to taste
500 g of casarecce Siciliane or pasta of your choice, cooked until al dente and drained well
grated parmesan or pecorino cheese to serve