Fettuccine Boscaiola (easy chef’s recipe)

This creamy Fettuccine Boscaiola with mushrooms and bacon was the top-selling pasta at a Sydney pizzeria. Rich, comforting, and easy to make

Updated 24 January 2026

Seriously, this Fettuccine Boscaiola is bloody amazing. Please excuse my language, but it’s true. It had a whole suburb of Sydneysiders going crazy for it and was, hands down, the top-selling pasta at the pizzeria.

The pizzeria was originally owned by two Italian brothers. My boss at the time bought the place without knowing how to make pizza, pasta, or manage people. Let’s just say he was very eccentric.

Not long after, he hired the younger of the Italian brothers to help run the pizzeria and manage a team of staff, including myself. A qualified Italian chef, he quickly realised just how clueless my boss was.

During that time, I was finishing my last unit at uni and desperately needed a casual job, all thanks to being lazy and flunking Tax Law. To this day, I still have nightmares about failing, my parents giving me those disappointed looks, and never graduating.

Long story short, through sweat and tears, I did eventually wear the hat and gown. And yet, after all that effort, I have absolutely no idea where the photos or my certificate are to prove it ever happened.

Anyway, working at that pizzeria was full of drama and loud personalities. I worked my way up to management, but I only stayed for less than a year. Still, it was where I learned pizzeria-style pasta and pizza techniques.

Now, I’m going to share their famous Fettuccine Boscaiola recipe with you.

What is Fettuccine Boscaiola?

Fettuccine Boscaiola is a classic Italian pasta dish that’s rich, comforting, and full of flavour. The word Boscaiola loosely translates to woodsman style, which is why this dish traditionally features mushrooms as the star, often paired with bacon or pancetta for that salty, smoky hit.

It’s incredibly popular in Italian restaurants and pizzerias because it’s indulgent, comforting, and always a crowd-pleaser.

This version stays true to pizzeria-style cooking. Quick, simple ingredients and no overcomplicating things, and a creamy sauce that clings beautifully to the fettuccine.

Why you’ll love this recipe

Guilty pleasure

This is the ultimate guilty pleasure. Creamy, comforting, and restaurant-style, just like the kind you order at your favourite Italian pizzeria. One bite and you’ll forget all about the calories and carbs.

One-pan and ready in less than 30 minutes

Quick and easy meal that’s perfect for busy weeknights or lazy weekends.

Simple and affordable ingredients

You’ll find all the ingredients at the supermarket. It’s an easy win when you want something comforting without the fuss.

Family-friendly meal

It’s family-friendly and guaranteed to please everyone at the table, even little ones

Better than your local takeaway

Honestly, this version will be better than your local takeaway because you can adjust the ingredients and flavours exactly to your liking.

Ingredients for Fettuccine Boscaiola

I know I’m going to ruffle some feathers over some ingredients in this recipe, which is why it’s worth mentioning again that this is a pizzeria chef’s recipe, not a traditional Italian one. I didn’t want to change the ingredients, even though some may be considered controversial, because I wanted to keep the true form of the winning recipe exactly as it was served.

Bacon: My favourite bacon is streaky because I love the ratio of fat to meat. That said, any rindless bacon will work. If you’re using lean or shortcut bacon, you may need to add an extra teaspoon of oil when frying to stop it from drying out.

Thickened cream (also known as whipping or heavy cream): Our thickened cream has gelatine added and contains around 35 percent milk fat. I don’t recommend using low-fat cream, as the sauce will be thinner and far less rich.

Kraft Parmesan cheese: I can already feel the side-eyes. ‘It’s not real cheese!’ and ‘it’s processed!’ I get it. But this was the secret ingredient the pizzeria used, and I have to be honest, it makes a difference to the final flavour. You’ll find this parmesan in the non-chilled section of the supermarket. If you prefer, you can swap it for freshly grated Parmesan cheese, but it won’t be the original winning recipe.

Pasta: At the pizzeria, we let customers choose their pasta. Fettuccine, ravioli, tortellini, penne, or spaghetti were all options, but fettuccine was by far the most popular choice.

Dry white wine: A cheap bottle of Sauvignon Blanc, Chardonnay, and Pinot Grigio are all great options for this recipe.

How to make Fettuccine Boscaiola

Written step-by-step guide with photos

1. Cook the fettuccine according to the packet instructions, checking it regularly so it doesn’t overcook. The pasta should be slightly firm when bitten (al dente). Drain using a colander, then rinse with cold water. Leave the pasta in the colander so any excess water can drip off while you prepare the sauce.

Alternatively, cook the pasta while you’re making the sauce, then transfer the drained pasta straight into the pan.

2. Heat the oil in a large, deep frying pan over medium-high heat. Add the bacon and cook, stirring regularly, for 2 to 3 minutes or until the fat has rendered. Add the garlic and onion, then cook for a further minute, stirring often, until the onion has softened.

3. Pour in the wine and cook, stirring regularly, for about 1 minute or until the alcohol smell has cooked off. Add the mushrooms and cook, stirring often, for 1 to 2 minutes or until the mushrooms have softened.

4. Pour in the cream. Once it starts to gently bubble, reduce the heat to medium-low. Add the parmesan, pasta, and salt, then stir for 3 to 4 minutes or until the pasta is heated through.

5. Taste and adjust with extra salt and pepper if needed. Give everything a good stir, remove the pan from the heat, and if using, stir through the parsley. Taste and adjust more salt or pepper if needed.

Chef’s tips (from the pizzeria)

Here are some useful tips I’ve picked up when working at the pizzeria!

Pasta tips

One of the best tips I learned at the pizzeria is pre-cooking the pasta and storing it. This is especially handy if you’re cooking for a crowd or want to prep ahead.

Cook the fettuccine, or your pasta of choice, until just al dente. It should still have a slight bite. This step is crucial because the pasta will cook again in the sauce. Overcooked pasta will break apart and turn soggy.

Drain the pasta and rinse it under cold water to stop the cooking process. Shake off any excess water, then leave it in a colander for 5 to 10 minutes to dry. Drizzle with 1 to 2 tablespoons of olive oil and gently toss to coat the pasta evenly. This helps prevent it from sticking together.

Transfer the pasta to an airtight container and store it in the fridge for up to 2 days.

For a quick and easy weeknight meal, cook the pasta while you’re making the sauce, then transfer the drained pasta straight into the pan.

Sauce consistency

Once the cream is added, keep the heat gentle. The sauce should lightly bubble, not boil. This helps it thicken naturally without splitting and keeps it silky and rich.

Parmesan choice

While freshly grated Parmesan cheese is delicious, the pizzeria used Kraft powdered Parmesan, which adds depth and helps emulsify the sauce. It may not be traditional, but it plays a big role in the final flavour and texture.

What to serve with Fettuccine Boscaiola

As you can probably tell by now, this Fettuccine Boscaiola is rich and indulgent. I usually serve it as a complete meal on its own, with no starters or sides, because it’s incredibly filling and satisfying.

For sides, I recommend keeping things fresh and light. A simple salad works beautifully, like my Honey Roast Pumpkin Salad or my Green Bean Salad with Toasted Almonds. If you’re after something a little more indulgent, fries or crusty bread are also great options for soaking up that creamy sauce.

Storage and reheating

Store any leftover Fettuccine Boscaiola in an airtight container in the fridge for up to 2 days. Because this is a cream-based pasta, it’s best enjoyed fresh, but it will still reheat well if stored properly.

For reheating, the stovetop is the best option. Add the pasta to a pan over low heat with a small splash of cream to loosen the sauce. Stir gently until warmed through. You can also use the microwave, but reheat in short bursts, stirring in between to prevent the sauce from splitting or drying out. Avoid reheating over high heat, as this can cause the sauce to separate and turn oily.

Frequently Asked Questions

Is this an authentic Italian recipe?

This is a pizzeria-style recipe rather than a traditional Italian one. While it’s inspired by classic Italian flavours, the ingredients and method reflect how it was made in a busy pizzeria kitchen, not a home-style Italian recipe.

Can I make this Fettuccine Boscaiola recipe healthier?

You can make almost any recipe healthier, but keep in mind that changes will affect the flavour, texture, and overall richness of this Fettuccine Boscaiola. If you’d like to lighten it up, you can swap the pasta for a high-fibre or wholemeal option, use lean or shortcut bacon, and choose light thickened cream. Adding extra vegetables is another great way to boost nutrition, just know it will move the dish away from the original pizzeria-style version.

What mushrooms work best?

Button mushrooms are the classic choice and what we use at the pizzeria. Swiss brown mushrooms also work well if you prefer a slightly deeper, earthier flavour.

Can I make it ahead?

You can pre-cook the pasta ahead of time. This will make cooking for a large group much easier and stress-free.

Can I freeze Fettuccine Boscaiola?

Freezing isn’t recommended for this dish. Cream-based sauces tend to split once thawed and reheated, which affects both the texture and flavour.

More quick weeknight meals

Nutrition Information

Nutrition information is estimated using a third-party calculator and should be used as a guide only.

Australian Measurements

All measurements on this website use Australian standard cups and spoons. For conversion details, see my Australian Cooking Measurements page.

I’d love your feedback!

If you made this recipe, please leave a star rating and comment below; it really supports my blog and helps others find the recipe. Your email address is required to comment (to prevent spam) but will not be published. If you share your dish on Instagram, don’t forget to tag me. I’d love to see it! @3catsfoodie

Cheers – Cat T