Instructions: Combine water and porcini in medium bowl. Let stand until porcini soften, about 40 minutes. Drain; reserve soaking liquid. Chop porcini coarsely.

Heat oil in heavy large skillet over medium-high heat. Add fresh mushrooms and garlic and saute until brown, about 6 minutes. Add porcini and saute until fragrant, about 4 minutes. Add butter and thyme; stir 1 minute. Add broth and 1 1/4 cup reserved mushroom soaking liquid. Boil until sauce thickens slightly, about 5 minutes. Mix in 4 tablespoons cheese. (Can be prepared 1 hour ahead. Let stand at room temperature.)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite.

Bring sauce to simmer over medium-high heat. Drain pasta. Add to sauce; toss. Season with salt and pepper. Transfer pasta to bowl. Top with 4 tablespoons cheese.

This recipe yields 4 servings.

Comments: At the restaurant Becco in New York, where this dish is served, fresh porcini mushrooms are used when they are in season.

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.