In a large pot, bring water to boil, add rock salt. We recommend 7 grams per litre of water.
REHYDRATE THE PORCINI
Place dried Porcini mushrooms in a small bowl, cover with boiling water and leave for 5 minutes. Tip water, then replace water and leave for a further 5 minutes.
MAKE THE SAUCE
In a large fry pan, gently cook guanciale with a drizzle of Extra Virgin Olive oil until golden. Add garlic, button and Porcini mushrooms to guanciale and continue cooking until the water has evaporated. Add the red wine and allow to evaporate, then add the Barilla Basilico sauce to the fry pan, bring to a simmer and cook for one minute.
COOK THE PASTA
Drop the Tortellini into the boiling water, and cook according to the instructions on the pack. Drain the pasta two minutes before the suggested cooking time, saving half a cup of cooking water. Add Tortellini and cooking water to sauce and allow the pasta to finish cooking.
SERVE
Remove from the heat, then add cheese and parsley, and stir through. Serve with a drizzle of olive oil.
