Pasta alla Boscaiola

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1 cup dried porcini mushrooms

2 cups chicken stock or vegetable stock, for vegetarian preparation 

5 to 6 tablespoons EVOO 

1/2 cup diced pancetta or guanciale or 1/2 pound sweet sausage, optional 

1 pound maitake/hen of the woods mushrooms or mixed mushrooms, trimmed or pulled into pieces or sliced 

3 stems fresh rosemary

3 stems fresh sage

3 shallots, finely chopped 

4 large cloves garlic, grated, sliced or chopped 

Salt and coarse black pepper 

1 cup white wine 

1 can (14 ounces) Italian tomatoes or diced tomatoes 

1 to 1 1/2 cups passata or tomato puree 

3 tablespoons heavy cream or butter, optional

1 pound pappardelle 

1 to 2 handfuls pecorino cheese

1/4 cup chopped flat-leaf Italian parsley