By Rowley Leigh
Many types of short pasta could be used in this recipe, most obviously penne or even rigatoni. Similarly, a mixture of dried mushrooms would do as well as dried ceps (often labelled dried porcini).
Place the dried mushrooms in a heatproof bowl and cover with 250ml (9 fl oz) tepid water. Allow to soak for an hour.
Melt half the butter in a large, heavy, flameproof casserole dish, add the pancetta, and gently fry over a medium heat until it becomes crisp.
Drain the mushrooms, retain