A chef holding a glass of white wine, with a spread of ingredients for a pasta dish.

A chef in a black chef's coat presents ingredients for a pasta dish: Capelli d'Angelo pasta, mushrooms (Paris and Portobello), dried mushrooms, grated Parmesan cheese, onions, cream, and brandy. He sautés onions and mushrooms, adds dried mushrooms, flambés with brandy, thickens with flour, deglazes with white wine, adds butter and vegetable broth. Meanwhile, pasta is boiled. The sauce is finished with cream and Parmesan. The pasta is drained and combined with the sauce. The dish is served in a blue bowl and garnished with more Parmesan. The chef then tastes the dish with evident satisfaction.