Boscaiola

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.

5 from 1 vote

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Course: Main Course

Cuisine: Italian

Keyword: best boscaiola recipe, Boscaiola, boscaiola ingredients, boscaiola origin, boscaiola pasta, boscaiola sauce, boscaiola sauce recipe, fettuccine boscaiola recipe, pasta alla boscaiola, traditional boscaiola sauce

Total Time: 30

Servings:

Equipment

Large pot
Stovetop
Deep frying pan

Ingredients

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

Instructions

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

Nutrition