Start to finish: 30 minutes/Servings: 6 2 cups bow tie pasta 1/2 ounce dry porcini mushrooms 1/2 cup schmaltz or butter, divided 2 cups chopped yellow onions 1 tablespoons salt 1 tablespoon minced garlic 1 cup kasha, preferably coarse 2 teaspoons ground black pepper 1 tablespoon fresh thyme leaves 1 cup chicken stock 2 bunches baby leeks, cut into 1/2-inch lengths (or 1 regular leek, diced) 1/2 pound veal or beef bacon, cut into 1/2-inch pieces, cooked until crisp 2 tablespoons chopped fresh parsley Cook the pasta in salted water until al dente, according to package directions. Drain and set aside. Meanwhile, in a small bowl soak the porcini mushrooms in 3/4 cup of warm water for 10 minutes.