In a medium-sized bowl, add the dried porcini mushrooms and cover with the warm water. Let soak for 20 minutes.
1 oz dried porcini mushrooms, 2 cups warm water
Wipe the fresh mushrooms clean with a damp paper towel. Remove the stems and set them aside (hold on to the stems). Slice the mushrooms to about ¼-inch thickness and set aside.
1 lb wild mushrooms
Use a sieve to drain the soaked porcinis into another medium-sized bowl. If the mushrooms have a little grit on them, use a clean paper towel to wipe them clean. Give them a rough chop and set aside. Hold onto the soaking liquid.
Add the chicken broth, reserved mushroom stems, bay leaf, and thyme to a medium-sized saucepan over medium heat and bring to a simmer. Add half of the soaked porcinis to the pan. Simmer for 15 minutes and then raise the heat to high and boil for another 5 minutes.
2½ cups chicken broth, 1 bay leaf, 2 sprigs thyme
Strain the broth through a sieve into a heat-proof bowl. Discard the solids and hold onto the broth.
In a large saucepan/skillet, heat the oil over medium heat. Once shimmering, add the garlic, and sauté, stirring often, until lightly golden and aromatic, about 1 to 2 minutes.
½ cup olive oil, 2 cloves garlic
Add the basil, parsley, oregano, remaining porcinis, and sliced fresh mushrooms. Sauté, stirring often, until the mushrooms are tender when pierced with a knife, about 8 minutes. Add a healthy pinch of salt and pepper and stir to coat.
¼ cup basil, 2 tbsp Italian parsley, 1 tbsp oregano, Salt and pepper
Meanwhile, bring a large pot of salted water to a boil.
Add the reserved chicken mushroom broth and ½ cup of the porcini soaking liquid to the mushroom mixture. Use your hands to break up the tomatoes into the pan. Season with 1 tsp salt and ½ tsp black pepper. Bring to a simmer and cook for 10 to 15 minutes, until the sauce thickens a little.
1 cup whole tomatoes
Cook the pasta (if fresh, usually only about 3 minutes). Drain the pasta and then add to a large pasta bowl. Toss the hot pasta with the butter and ¼ cup of the grated Parmesan cheese.
2 tbsp unsalted butter, ½ cup Parmesan cheese
Transfer half of the sauce over the pasta. Drizzle on the truffle oil (if using), and toss it all together. Add more sauce on top (reserving about 2 cups for passing tableside). Top with more grated cheese and pass the rest at the table. Serve at once.
2 tbsp white truffle oil