Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      1 oz pkg      dried shiitaki mushrooms
   1      tablespoon    olive oil
     1/2  teaspoon      dried rosemary -- crumbled
   3                    shallots -- minced
   1      cup           beef stock or canned
                        unsalted beef broth
   3                    boneless chicken breast
                        halves -- cut in strips
     2/3  cup           freshly grated parmesan
                        cheese -- (about 2 ounces)
   4      ounces        fresh shiitake mushrooms or
                        button mushrooms -- sliced
                        roasted garlic toasts -- (see
                        separate recipe)
                        additional freshly grated
                        parmesan cheese
   1 1/2  cups          hot water
   6                    bacon slices -- minced
                        minced fresh Italian parsley
                        salt and fresh ground pepper
   1 1/4  cups          half and half

Preparation:

Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing the excess water back into bowl. Strain and reserve liquid. Slice mushrooms, discarding stems. Heat oil in heavy large skillet over medium heat. Add bacon and chicken and cook until fat renders, stirring frequently, about 3 minutes. Add dried and fresh mushrooms and rosemary and sauté‚3 minutes. Pour off half of fat. Add shallots to bacon in skillet and sauté‚1 minute. Add dried and fresh mushrooms and rosemary and saute 3 minutes. Add stock and mushroom-soaking liquid. Boil until reduced to a 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 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. Serve immediately with garlic toasts, passing additional parmesan separately (see recipe for garlic toasts).