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Pennette alla boscaiola

17/11/2023

The recipe for pennette alla boscaiola is a classic of Italian cuisine, and as such, there are numerous regional and personal variants. Here I propose a basic version, which you can then customize according to your tastes and the ingredients you have available.

Ingredients

  • 320 g of pennette (or another type of short pasta)
  • 300 g of mushrooms (champignon or porcini, fresh or frozen)
  • 150 g of smoked pancetta or sausage
  • 1 clove of garlic
  • 200 ml of cooking cream
  • 100 ml of white wine
  • Chopped parsley to taste
  • Salt and pepper to taste
  • Extra virgin olive oil
  • Grated Parmesan cheese for serving (optional)

Preparation

  1. Clean the mushrooms with a damp cloth or a brush, slice them and set them aside. If using frozen mushrooms, let them thaw and dry well.
  2. Cut the pancetta or sausage into pieces or strips.
  3. In a large pan, brown the garlic in extra virgin olive oil. Add the pancetta or sausage and let it fry until it becomes crispy.
  4. Remove the garlic and add the mushrooms to the pan. Let them cook until they have lost all their water.
  5. Deglaze with the white wine and let the alcohol evaporate.
  6. Add the cream, salt, and pepper to taste and let the sauce thicken on low heat.
  7. In the meantime, cook the pennette in plenty of salted water following the times indicated on the package to achieve al dente cooking.
  8. Drain the pasta and pour it into the pan with the mushroom and cream sauce. Mix well to combine the ingredients.
  9. Serve hot, sprinkled with fresh chopped parsley and, if you like, with grated Parmesan cheese.

Curiosity

Boscaiola can vary a lot from one recipe to another; some prefer to omit the cream for a lighter version, others add tomato to give acidity and color to the dish. The choice of mushrooms is also important: porcini will give a more intense flavor, while champignon are more delicate and versatile. Boscaiola is an autumnal dish, when mushrooms are in season, but thanks to frozen or cultivated mushrooms you can enjoy this recipe all year round.