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Have a large pot of lightly salted boiling water to cook the pasta al dente.
Soak the mushrooms in the chicken stock until softened, about 15 minutes.
Swish the mushrooms in the liquid, squeeze dry and remove. Roughly chop the porcini and reserve separate from the soaking liquid.
Heat the pancetta or bacon in the oil in a large, wide sauce pan.
When the fat renders from the pancetta, add the shallot and garlic, cook for 2 minutes, stirring occasionally.
Add the chopped mushrooms, stir, and cook a minute more.
Add the wine to the pan and cook until evaporated.
Add the mushroom stock and reduce by half.
Add the cream, spinach, and hot pasta and bring to a gentle simmer, stirring the noodles gently in the sauce to coat them.
Add the butter and cook until the sauce thickens.
Adjust the consistency with splashes of pasta water to help keep it juicy.
Taste the sauce and adjust the seasoning for salt if needed. If your stock was seasoned it may not need salt.
Turn the pan off and remove from heat, add the parmesan, stir and serve.