Boscaiola is a deliciously decadent Italian pasta made with bacon, garlic, mushrooms and cream. It’s rich, delicious and so quick and easy to prepare.
Let me set the scene for you. When I was making this Boscaiola it was 5pm, my toddler was hungry, stamping at my feet screaming for a banana. I’d offered all sorts of other snacks, but a banana was what he wanted. Now, as all toddler-mums know, a banana is not a suitable 5pm snack, because it’s so filling, it will obliterate any chance of your child eating dinner that night.
The good news? This recipe is so quick and easy I was able to whip it up in just a few minutes, it didn’t require too much concentration (because most of my mental energy was going to soothing my screaming toddler), and it smelt so tasty that towards the end of the dinner he was ready to wolf it down.
After the first bite he’d forgotten all about the banana. This creamy pasta truly is something that everyone will love, even a fussy toddler.
What is Boscaiola made of?
Bosciaola is a really simple pasta recipe made using cream, mushrooms, garlic, bacon and parmesan cheese. I used sour cream (because I had it and I enjoy the taste) and pappardelle pasta. You can use cooking cream or double cream.
What is the difference between carbonara and Boscaiola?
Boscaiola is often confused for carbonara, and Boscaiola is what a lot of people think of when they think of carbonara. But carbonara is actually made without any cream, the sauce is made from eggs, finely grated parmesan and pasta water. Bosciaola on the other hand is made using cream.
What does Boscaiola translate to in English?
The word Boscaiola actually means woodsmen or woodcutter, and refers to the mushrooms that are used in the recipe, and for this reason Boscaiola is traditionally made in Autumn, when mushrooms come into season.
Make sure you add your garlic after you cook the mushrooms, otherwise the garlic will burn.
- Alternative proteins - Instead of bacon you can use pancetta, prosciutto or if you don’t eat pork you can leave it out.
- Vegetarian - Skip the bacon.
- Dairy Free - Use dairy free shredded parmesan, and either use dairy free cooking cream or you can mix egg in over a low heat (like a carbonara).
- Gluten Free - Use gluten free pasta - preferably a long pasta like fettuccine.
- This recipe is really kid friendly, simply chop up the pasta.
You will need a large pot, a stovetop, a deep frying pan.
More Pasta Recipes
- Large pot
- Deep frying pan
- 375 g white mushrooms
- 4 cloves garlic
- 250 g bacon
- 100 g parmesan cheese block
- 1 teaspoon olive oil
- 375 g pappardelle pasta
- 200 ml sour cream
- 2 tablespoon salt
- Place a large pot of salted water on high heat and bring to a boil.2 tablespoon salt
- Wipe mushrooms clean, slice and set aside in a bowl.375 g white mushrooms
- Peel and crush garlic. Chop bacon into small pieces. Grate parmesan cheese.4 cloves garlic, 250 g bacon, 100 g parmesan cheese
- Add oil to a deep frying pan on high heat, then cook bacon until the fat renders.1 teaspoon olive oil, 250 g bacon
- Add pasta to the boiling water and cook for 7-8 minutes or until al dente.375 g pappardelle pasta
- Add mushrooms to the pan with bacon, then cook until golden brown. Add garlic and continue to cook until liquid from mushrooms has reduced.375 g white mushrooms, 4 cloves garlic
- Reduce heat and add cream. Use tongs or a slotted spoon to add pasta into the pan, bringing some pasta water with it. Stir through, then top with grated parmesan to serve. Slice pasta for little people.200 ml sour cream, 100 g parmesan cheese