Creamy Mushroom & Bacon Penne

1. Soak Porcini Mushrooms

Start by soaking the dried porcini mushrooms in the dry white wine for about 10 minutes. This step not only rehydrates the mushrooms but also infuses the wine with a rich, earthy flavor that will enhance the overall dish. You can do this in a small heatproof bowl or measuring cup and heat it in the microwave for a quick soak if you're in a rush.

2. Cook Bacon

While the porcini mushrooms are soaking, heat a Dutch oven or large sauté pan over medium heat. Add the strips of thick-cut smoked bacon and cook until they are browned and crispy, which should take about 5 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pan.

3. Cook Fresh Mushrooms

Next, add the mixed fresh mushrooms and the chopped soaked porcini mushrooms to the bacon fat. Cook them until they are browned, which should take about 8 minutes. Browning the mushrooms intensifies their flavor, so don’t rush this step; you want them to be a beautiful golden brown.

4. Cook Aromatics

Once the mushrooms are browned, add the sliced onion, minced garlic, and fresh thyme to the pan. Cook these aromatics until they are softened and lightly golden, which should take about 6 minutes. Season with a pinch of kosher salt and freshly ground black pepper to enhance the flavors.

5. Simmer Sauce

Return the cooked bacon to the pot and add the can of peeled whole tomatoes, crushing them by hand or coarsely puréeing with an immersion blender. Pour in the porcini-infused wine, making sure to strain out any grit. Let this mixture simmer gently, allowing the flavors to meld together beautifully.

6. Cook Pasta

While the sauce is simmering, cook the dried tubular pasta in a pot of salted water until it is just shy of al dente. This ensures that the pasta will finish cooking in the sauce, absorbing its wonderful flavors. Drain the pasta but reserve a cup of the pasta water in case you need to adjust the sauce's consistency later.

7. Combine Pasta and Sauce

Add the heavy cream to the sauce, then mix in the drained pasta. Let it simmer together until the pasta is perfectly al dente and the sauce has a creamy sheen, clinging to each piece of penne or rigatoni.

8. Finish and Serve

Finally, stir in the minced fresh parsley and the freshly grated Parmigiano-Reggiano cheese. The parsley adds a fresh, herbaceous note, while the cheese brings a nutty, salty depth to the dish. Serve immediately, with extra cheese on the side for anyone who wants a little more indulgence.