Before beginning prep, bring 1 cup water to a boil. Remove from heat and pour over Porcini mushrooms in a heat proof bowl.

Allow Porcini mushrooms to rehydrate for at least 30 minutes while prepping additional ingredients

Once mushrooms are rehydrated, remove from stock and chop. Reserve first ⅔ of the stock for cooking. Discard bottom ⅓.

Bring a large pot of salted water to a boil. Add pasta and cook until “al dente” or 1-2 minutes less than package instructions

Bring a large skillet to medium high heat. Add olive oil and sauté Cremini mushrooms until soft. Remove mushrooms to a paper towel line plate

Add bacon to pan and cook until crisp. Remove to paper towel lined plate. Reserve half of bacon fat for later meals.

Add shallots to pan and cook until translucent. Approximately 8 minutes.

Add garlic and cook until fragrant. No more than 30 seconds.

Pour in mushroom stock into pan and scrape up all bits on bottom of the pan to deglaze

Cook mushroom stock over medium high heat until completely reduced. Add chopped Porcini mushrooms to pan

Add in butter and melt, mixing into mushroom and shallot mixture. Mix in heavy cream until completely combined.

Return Cremini mushrooms and crispy bacon to sauce, reserving some bacon for plating

Once pasta is al dente, add to sauce and toss. Cook until pasta is done.

Remove from heat and add Parmigiano-Reggiano. Stir in until completely melted and added to sauce.

Plate and top with reserved bacon and parsley. Serve immediately