Penne Boscaiola (Woodsman-Style Pasta with Mushrooms and Bacon)

1 ounce ( 30 g) dried porcini mushrooms

¾ 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

¾ cup (180ml) heavy cream

¼ cup minced fresh parsley leaves and tender stems (about ½ medium bunch)

1 ounce (30g) freshly grated Parmigiano-Reggiano cheese, plus more for serving

Directions at seriouseats.com

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