Roxannes Rigatoni with Mushrooms Spinach Pancetta Caramelized Onions and Cream

Ingredients

• 3/4 pound rigatoni pasta
• Extra virgin olive oil to taste
• 1/2 ounce Porcini mushrooms, reconstituted in 1/2 cup warm water for 30 minutes
• 2 large white onions, sliced 1/2-inch
• 1/2 pound thinly sliced pancetta, cut into 1/2-inch thick strips and browned
• 1 pound Portobello mushrooms or a combination Portobello and white, stemmed, wiped clean and cut into 1-inch pieces
• 1 tablespoon finely chopped garlic
• 1 3/4 cups heavy cream
• 10 ounces fresh spinach, rinsed and stemmed
• 1 tablespoon fresh thyme
• 1 cup freshly grated Parmesan
• Salt and freshly ground black pepper to taste

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