Pasta with Onion and Bacon

1/3 oz (sm. handful) dried porcini mushrooms
3 Tbs. olive oil
1 large onion (about 12 oz.) sliced thin
1/2 cup white wine
salt and pepper to taste
3 oz. bacon or pancetta, chopped
1 lb fusilli or other curly pasta
1/2 cup grated parmesan cheese

Soak the porcini in hot water until soft, about 20 minutes. Drain, reserving liquid, and chop finely.

Heat the oil in a large pan over medium heat. Add onions and saute until golden. Add porcini, wine, a little of the soaking liquid, and salt and pepper to taste. Lower the heat, cover, and simmer gently for about 30 min, stirring occasionally. In a separate pan, saute the bacon or pancetta, set aside.

Cook the pasta in salted water until al dente. Drain and add to the pan with the onions. Stir in the bacon and cook for a minute more. Top with parmesan and serve.