1. Cut about 3-4 porcini mushrooms into cubes, and set one whole porcini aside.
2. Cut the whole porcini mushroom in half, and make incisions on its surface with a knife.
3. Add oil to the pan and place it over medium or high heat. Fry the porcini halves for a moment, so they have time to soften on both sides.
4. Add a couple of garlic cloves and a knob of butter to the pan, and let it foam for a moment. Tilt the pan and spoon butter over the mushrooms. This way they cook and get flavor. Set the porcini aside on a plate.
5. If necessary, add oil to the pan and the cubed mushrooms. Sauté the mushrooms until golden brown, and at the same time, cut five garlic cloves and one onion into thin cubes. Add the onions and a knob of butter to the mushrooms.
6. Add a splash of whiskey and carefully ignite it with a lighter. Note: make sure there is nothing flammable nearby. You can skip this step entirely if desired.
7. Once the alcohol has evaporated, add 3 dl of cream. Let the sauce simmer on low heat for about 5-10 minutes, until it thickens. Season with pepper and salt.
8. Add your desired pasta to the boiling water, and in the meantime, thinly slice the chives.
9. When the pasta is cooked, transfer it with tongs into the sauce and pour in about 1 dl of the pasta cooking water. Mix well.
10. Portion the pasta onto plates, place the fried porcini halves on top, add chives, grated fresh Parmesan, and a little more black pepper. Enjoy!
