If you're using dried porcini mushrooms, put them in a bowl with 1 T Olive Oil and 1 T Dry Vermouth. Add enough water to cover the mushrooms, and mix with your fingers. You'll want to let this sit for at least an hour to reconstitute the mushrooms, occasionally mixing to insure that all the mushrooms are getting reconstituted.
Set a sauté pan over a medium-high flame, and pour in your olive oil. When the pan reaches temperature, add in your pancetta, and cook for approximately 5 minutes, stirring frequently to insure the pancetta doesn't burn to the pan.
HOLDING PATTERN - This is a fine place to either drop the heat down to low, or to kill the heat entirely.
Next, add your porcini mushrooms (liquid and all) to the sauté pan with the pancetta. Add your basil, cumin, parsley flakes, and red and black pepper, and continue to stir, deglazing the pan. Then add in your garlic and onion.
After about 5 minutes, add in your 1/3 cup vermouth, and allow it to reduce.
HOLDING PATTERN - You're reducing the vermouth - if you turn the heat down to low, you can slow the cooking for an extra 5 minutes.
Once it has reduced, lower your flame to low, and add in your heavy cream and grated cheese.
HOLDING PATTERN - And you can kill the heat, and fire it back up again when you're ready with your pasta.
Bring a stock pot filled with water to a boil, and add in your spaghetti.
HOLDING PATTERN - By dropping the heat on your boiling water to low, the pasta will take a little longer to cook.
Drain your pasta, and return it to the stock pot. Pour your sauce over the top, and mix with tongs.
Plate it up, slice shards of parmesan cheese over the top, and some parsley.