6 tablespoons dried mushrooms (cêpes, porcini)
1/3 cup hot water
1 tablespoon plus 1/2 teaspoon salt
2 gallons water
2 tablespoons butter
3 tablespoons flour
1/8 teaspoon white pepper
1 cup heavy cream
1 cup milk
2 tablespoons lemon juice
1/2 cup grated mozzarella
1/2 teaspoon red pepper flakes
1/4 cup olive oil
1/2 pound fresh mushrooms, sliced
3/4 cup prosciutto, finely chopped
4 medium tomatoes (about 2 pounds) peeled, seeded, coarsely chopped
18 ounces fettuccine

Soak the dried mushrooms in the hot water in a small bowl. Add 1 tablespoon salt to 2 gallons water on a large pot and put over high heat to boil.
While water is heating melt butter in a very large skillet over medium heat. Stir in flour, 1/2 teaspoon salt and pepper and simmer over low heat for 2 minutes. Remove from heat and whisk in cream a little at a time, and then
the milk. Heat over medium heat, stirring constantly, until smooth. Remove from heat.
Sprinkle lemon juice over mozzarella, toss with fork to mix, and then whisk mixture into sauce. Stir red pepper flakes into olive oil in another large skillet over medium heat. Stir in the sliced mushrooms and prosciutto. Sauté briefly and remove from heat. Lift the dried mushrooms out of the bowl with a slotted spoon and stir into mushroom mixture. Decant and add all but the last tablespoon of the soaking liquid. Add the tomatoes and stir the mixture into the mozzarella sauce.
Stir the fettuccine into the boiling water and continue stirring for the first 2 minutes of cooking. Cook according to package directions. Drain the pasta and stir into the skillet with the sauce. Cover and let stand 1 minute. Serve immediately, Serves 6.