Heat a large pan on the stove. Sauté the sliced mushrooms in 2 tbsp olive oil in the hot pan. After about 5 minutes, add the onions and bacon and sauté until translucent.
When everything has taken on a nice color, add 5 sprigs of thyme and the dried porcini mushrooms and deglaze with white wine.
When the white wine has boiled away, add the cream and stock. Reduce this mixture by about ⅓. Season to taste with a little salt and ground pepper.
Now cook the pasta in a sufficiently large pan until al dente, drain and mix immediately in the pan with the sauce, chopped herbs and butter.
Transfer the pasta to a large serving dish and top with the burrata ball. Pluck the leaves from the last sprig of thyme and decorate the cheese ball with them. Finish with a few drops of oil and serve.