How to Make Authentic Pasta alla Boscaiola with Wild Mushrooms and Crispy Pancetta

Simple Summary

Pasta alla Boscaiola with Mushrooms is a rustic Italian pasta dish that combines earthy mushrooms, savory bacon, and a creamy sauce for a comforting and flavorful meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 400g (14 oz) pappardelle or fettuccine pasta
• 200g (7 oz) mixed wild mushrooms (such as porcini, shiitake, and cremini), sliced
• 100g (3.5 oz) pancetta, diced
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 250ml (1 cup) heavy cream
• 50g (1/2 cup) grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• Optional: 1/4 cup white wine

Instructions

1. Bring a large pot of salted water to a boil for the pasta.

2. In a large skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.

3. In the same skillet, add butter and let it melt. Add the chopped onion and sauté until translucent, about 3-4 minutes.

4. Add minced garlic and cook for another minute until fragrant.

5. Increase heat to medium-high and add the sliced mushrooms. Cook for 5-7 minutes until they release their moisture and start to brown.

6. Optional: Add white wine and let it simmer for 2 minutes to reduce.

7. Lower the heat to medium-low and add the heavy cream, dried thyme, and half of the chopped parsley. Simmer gently for 5 minutes until the sauce starts to thicken.

8. Meanwhile, cook the pasta in the boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

9. Add the cooked pasta to the skillet with the mushroom sauce. Toss to coat, adding some reserved pasta water if needed to loosen the sauce.

10. Stir in the grated Parmesan cheese and crispy pancetta. Season with salt and pepper to taste.

11. Serve hot, garnished with the remaining fresh parsley and additional grated Parmesan if desired.

Chef's Notes

• For a vegetarian version, omit the pancetta and use vegetable broth instead of pasta water for extra flavor.
• If fresh wild mushrooms are not available, you can use dried porcini mushrooms. Rehydrate them in warm water for 20 minutes before using, and add the strained soaking liquid to the sauce for an extra mushroom flavor boost.
• The sauce will continue to thicken as it cools, so don't worry if it seems a bit loose when first mixed with the pasta.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or milk to revive the sauce.

Nutritional Info

Per serving (approximate): Calories: 650, Protein: 20g, Fat: 40g, Carbohydrates: 55g, Fiber: 3g. This dish is rich in B vitamins from the mushrooms and provides a good source of protein and calcium from the cheese and cream.

Serving Suggestions

Serve this hearty pasta dish with a crisp green salad dressed with a light vinaigrette to balance the richness. A glass of medium-bodied red wine like Chianti or Sangiovese pairs beautifully with the earthy mushroom flavors. For a complete Italian-inspired meal, start with an antipasto platter and finish with a light dessert like panna cotta or fresh berries with zabaglione.