This pasta dish is the ultimate in comfort food, it’s rich, creamy and pure indulgence. Whilst its not an every day food or something you want to be eating when you are on a diet, if you are feeling naughty and looking to treat yourself, this is a very scrumptious dinner indeed. I like to make Boscaiola in the depths of winter, when its raining and cold outside, because it’s like a big warm hug in a bowl.
History of Boscaiola
The name “Boscaiola” translates to “woodman” or “woodcutter” in Italian, reflecting its rustic origins. The sauce is believed to have originated in the central regions of Italy, where it was likely created by woodsmen using locally available ingredients such as wild mushrooms and cured meats.
Ingredients in Boscaiola Sauce
There are only a few ingredients needed to make this delicious hearty sauce:
- Olive Oil
- Bacon – We have used bacon, traditionally you would use pancetta but you could also use speck or even guanciale.
- Garlic
- Mushrooms – Button mushrooms are featured in this recipe because they are readily available here in Australia, other good options would include: Cremini, Porcini, Swiss Brown or Portobello.
- Egg – Optional and not traditional but adds a lovely velvety richness and texture to the sauce.
- Cream – Some recipes call for heavy cream, we prefer single cream but you can use either.
- Black Pepper
- Parsley
- Parmesan
Make it vegetarian
If you would like to make a vegetarian version of this recipe, simply omit the bacon and add extra mushrooms and some chopped spinach for a delicious Creamy Mushroom and Spinach Pasta alternative.
Pairing Suggestion
- Pinot Noir: Its earthy notes and bright acidity can nicely balance the richness of the pasta.
- Barbera: With its high acidity and fruity flavours, Barbera can cut through the richness of the sauce while enhancing the flavours of the mushrooms.
Final Thoughts
This Boscaiola recipe is bound to become a regular in your cooking repertoire. With its rich and creamy sauce, savoury bacon, and earthy mushrooms, Boscaiola embodies the warmth and comfort of Italian home cooking. Whether you’re serving it up for a cosy dinner with loved ones or impressing guests at your next gathering, this dish is a keeper that will leave everyone craving for more. Buon appetito!
Boscaiola
Ingredients
- 1 tbsp olive oil
- 200 g bacon diced
- 5 button mushrooms sliced
- 2 cloves of garlic minced
- 1 egg
- 1 cup cream
- 1 tsp black pepper
- 2 tbsp fresh parsley chopped
- parmesan cheese to serve
- 350 grams spaghetti/ fettucine or pasta of your choice
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. While the pasta is cooking make the Boscaiola Sauce.
- Sauté the Pancetta and Mushrooms: In a large fry pan (skillet), heat a drizzle of olive oil over medium heat. Add the diced pancetta and cook until crispy and golden brown, about 5 minutes. Then add the mushrooms, garlic, pepper and half the parsley and cook until they are tender about 5 minutes.
- Prepare the Cream. Pour egg and cream into a bowl and whisk until well combined. Turn the heat off then pour cream mixture into the pan with the bacon and mushrooms, stirring gently to combine. (The residual heat will cook the egg through without scrambling it).
- Combine the Pasta and Sauce: Use tongs to add the cooked pasta straight from the pot to the pan with the sauce, tossing gently to coat the pasta evenly. If the sauce seems too thick, you can add a splash of the reserved pasta cooking water to loosen it up.
- Serve: Garnish with freshly chopped parsley and freshly grated parmesan and serve hot.
Video
Nutrition
Discover more from Three Friends Cook
Subscribe to get the latest posts sent to your email.