Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon) Recipe | Recipe Cart | Recipe Cart

Ingredients

• 1 ounce (30g) dried porcini mushrooms
• 3/4 cup (180ml) dry white wine
• 6 slices thick-cut smoked bacon (about 6 ounces; 170g), cut into thin strips
• 1 pound (450g) mixed fresh cultivated and wild mushrooms, such as cremini, shiitake, maitake, hedgehog, or oyster, woody ends trimmed, thinly sliced
• Extra-virgin olive oil, as needed
• 1 medium onion (about 7 ounces; 200g), sliced
• 3 medium cloves garlic, minced
• 1 teaspoon minced fresh thyme leaves (from about 8 sprigs)
• Kosher salt and freshly ground black pepper
• 1 (28-ounce; 795g) can peeled whole tomatoes and their juices, crushed by hand or coarsely puréed with an immersion blender
• 1 pound (450g) dried tubular pasta, such as penne or rigatoni
• 3/4 cup (180ml) heavy cream
• 1/4 cup minced fresh parsley leaves and tender stems (about 1/2 medium bunch)
• 1 ounce (30g) freshly grated Parmigiano-Reggiano cheese, plus more for serving