Cook pasta according to package directions, in salted water, reserving 1 cup of the starchy cooking water for the sauce (just set that aside for now). Drain the pasta, return it to the pot, and drizzle with a little olive oil to keep it from sticking. Set aside for now. 

Add the porcini to a small bowl, and add very hot water to cover. Allow them to soak and rehydrate for 15 minutes. Drain and very finely chop them – you can use a food processor if you like. You just want a very fine, almost paste-like consistency here. 

In a large pan set over medium heat, add 2 Tbsp olive oil, the sliced mushrooms, and Italian seasoning. Cook, stirring occasionally, until the mushrooms have released their moisture and browned nicely; about 10 minutes or so. Season lightly with salt and pepper. 

To the mushrooms, add the chopped/pureed porcinis, the goat cheese and the reserved pasta water. Stir until the cheese has essentially melted and everything has come together in a sauce. Let it simmer for about 5 minutes.

Taste, season as needed and pour over the pasta. Stir to combine. If it seems dry, you can use a little extra water until it gets nice and creamy. 

Cook the sliced halloumi in the same pan in which you prepared your sauce, set over medium heat, adding a little oil if needed. Cook the halloumi for about 30 seconds per side, or just until each side is golden brown. Serve the pasta with slices of fried halloumi, an extra drizzle of olive or truffle oil (if using), and a sprinkling of pistachio “dust.”