1 oz dried porchini mushrooms
3/4 cup white wine
6 slices thick cut bacon, cut into strips
1 lb crimini mushrooms
olive oil, as needed
1 onion, sliced
3 cloves garlic, minced
1 tsp fresh thyme
1 28 oz can whole tomatoes, crushed
1 lb dried penne
3/4 cup heavy cream
1/4 cup fresh parsley
1 oz (1/4 cup) grated parmesan cheese
Combine the dried mushrooms with the white wine in a small pot and heat om medium high until steaming. Set aside and soak for about 10 minutes. Take the mushrooms out of the wine and squeeze well to remove excess liquid. Chop coarsely and set aside.
Heat up a large pan on medium high and cook bacon until browned and crispy. Use a slotted spoon to remove the bacon. Add the soaked and fresh mushrooms to the pan and turn to medium high heat. Cook while stirring often, until mushrooms are brown. Add extra olive oil if pan begins to lose oil.
Add the onion, garlic and thyme to the same pan and cook until onion and garlic is softened and cooked. Season with salt and pepper to taste.
Add bacon back to the pot, then add crushed tomatoes. Pour in the wine through a strainer and bring to a simmer. Check seasonings.
Bring a large pot of salted water to a boil and add pasta. Cook until just before package instructions of al dente. Reserve 2 cups of pasta water and drain pasta.
Add cream to the sauce along with the drained pasta. Bring to a simmer and add extra pasta water if dry. Cook and toss until cream coats pasta. Remove pot from heat, then add in the parsley, bacon, and cheese. Serve.