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Pasta alla Boscaiola

17/11/2023

Pasta alla Boscaiola is a rich and aromatic dish inspired by the flavors of the woods. Here’s how to prepare it:

Ingredients

  • 350 g of pasta of your choice (fusilli, penne, or spaghetti)
  • 200 g of mushrooms (champignons or porcini)
  • 100 g of pancetta or sausage, diced
  • 1 medium onion, chopped
  • 200 ml of cooking cream
  • 100 g of peas (fresh or frozen)
  • 1 clove of garlic, crushed
  • 50 ml of white wine (optional)
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Grated parmesan (to serve)
  • Chopped fresh parsley (to garnish)

Preparation

  1. Clean the mushrooms and slice them.

  2. In a large pan, heat the oil and sauté the onion and garlic until golden. Remove the garlic if you prefer a milder flavor.

  3. Add the diced pancetta or sausage and let it brown well.

  4. Add the mushrooms and cook until they are golden brown.

  5. If you wish, deglaze with the white wine and allow the alcohol to evaporate.

  6. Add the peas, cream, salt, and pepper. Let everything cook for a few minutes until the sauce thickens slightly.

  7. In the meantime, cook the pasta in plenty of salted water following the package directions.

  8. Drain the pasta al dente and pour it into the pan with the boscaiola sauce.

  9. Mix well to combine the ingredients and let it season for a minute over low heat.

Serve the pasta alla boscaiola immediately, garnishing the plates with a sprinkle of Parmesan and fresh parsley. This dish satisfies with its rustic flavor and the creaminess of the sauce, bringing nature straight to your table. Enjoy your meal!