Instructions: Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing excess

water back into bowl. Strain and reserve soaking liquid. Slice mushrooms, discarding stems.

Heat oil in heavy large skillet over medium heat. Add bacon and cook until fat renders, stirring frequently, about 3 minutes. Pour off half of

fat. Add shallots to bacon in skillet and saute 1 minute. Add dried and fresh mushrooms and rosemary and saute 3 minutes. Add stock and mushroom-soaking liquid. Boil until liquid is reduced to glaze, about 10 minutes. Add half and half and simmer until beginning to thicken, about 5

minutes. Remove from heat. (Can be prepared 3 days ahead. Cover and refrigerate.)

Add pasta to large pot of boiling salted water. Cook until just tender but still firm to bite, stirring occasionally.

Meanwhile, rewarm mushroom sauce over medium-low heat.

Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup Parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsley.

Serves 2.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.