Pasta with Wild Mushrooms

1 oz. (two small packages) dried porcini mushrooms

1/2 Cup dry white wine

4 oz. Pancetta, finely diced

2 Tbs. Unsalted butter

2 Lb. assorted mushrooms (Portobello, Crimini, Common White, etc.), thinly sliced

2 Shallots, peeled and finely diced

4 sprigs fresh thyme leaves

salt & freshly ground black pepper

1/2 Cup of thick cream

1 Lb. long pasta (Spaghetti, linguine, etc.)

4 Tbs. flat leaf Italian parsley, finely chopped

1) Combine the dried porcini and the wine in a cup or small bowl and soak for thirty minutes.

2) Fill up a great big pot with four to six quarts of water and bring the water to a boil.

3) Heat a large saute pan to medium high, and add the dicedpancetta. Cook until it becomes slightly crisp. Lower heat if needed

4) Add the butter and allow it to melt. When the bubbles have subsided, add the fresh mushrooms. Saute the mushrooms until they have given up their juices and the juices have all but evaporated. In the meantime, when the pasta water boils, add the pasta to the water and stir.

5) Raise the heat to high and add the porcini and wine. If you've cooked the fresh mushrooms in two batches, recombine them now. Add the shallots and thyme and saute, stirring frequently, until the wine has nearly evaporated. Add salt & pepper to taste. Add the cream and allow to boil until it has reduced and thickened. Remove from the heat.

6) When the pasta is al dente, drain and pour onto a plate, or divide it among four dishes. Either pour all of the mushroom sauce over the pasta in the platter, or spoon a quarter over each of the dishes. Garnish with the chopped parsley.

Pasta with Wild Mushrooms should be served immediately.