Fettuccine Boscaiola
This Fettuccine Boscaiola pasta recipe is from an Italian chef I once worked with. It's deliciously rich and dangerously addictive
Ingredients
- 350 gm dried fettuccine pasta (NOTE 1)
- 2 tsp olive oil
- 250 gm bacon (roughly diced) (NOTE 2)
- 3 garlic cloves (minced)
- 1 small brown onion (diced finely)
- ¼ cup white wine (NOTE 3)
- 200 gm button mushrooms (thinly sliced)
- 2 cup thickened cream (NOTE 4)
- 2 tbsp parmesan cheese (NOTE 5)
- ¼ tsp salt
- 2 tbsp finely chopped parsley (optional)
- salt and pepper (to taste)
Instructions
- Cook the fettuccine as per the instructions on the packet, but check regularly so it doesn't overcook it. The pasta should be a little firm when bitten (al dente). Drain pasta using a colander, then rinse with cold water. Leave pasta in the colander so excess water can drip off whilst making the sauce.
- Heat oil in a large deep frying pan on medium-high heat. Place in the bacon and stir regularly for 2 to 3 minutes or until the fat renders. Add in garlic and onion, then stir regularly for a minute or until the onion softens.
- Pour in the wine and stir regularly for a minute or until the alcohol smell dissipates. Add in the mushrooms, then stir regularly for 1 to 2 minutes or until the mushrooms have softened.
- Pour in the cream, once it starts to bubble, reduce the heat to medium-low. Add in the parmesan, pasta and salt. Stir the pasta for 3 to 4 minutes or until heated through. Have a taste of the pasta and add salt and pepper to your liking if needed. Give it a good stir, then remove the pan from the heat. Optional - stir in the parsley.
Notes
(NOTE 1) Pasta - At the pizzeria, we let our customers decide what pasta they would like. Fettuccine, ravioli, tortellini, penne or spaghetti. The most popular choice was fettuccine.
(NOTE 2) Bacon - My favourite bacon is streaky, as I like the ratio of fat and meat. However, all kinds of rindless bacon will work. If using you're using lean or shortcut bacon, you may need an extra teaspoon of oil for frying.
(NOTE 3) Dry white wine is lower in sugar levels than other white varieties. Sauvignon Blanc, Chardonnay and Pinot Grigio are popular dry white wine varieties.
(NOTE 4) Thickened cream (whipping or heavy cream) has gelatine added to it and contains 35% milk fat. I don’t recommend using low-fat cream because the sauce will be thinner and less rich.
(NOTE 5) Parmesan cheese - This is most likely not authentic, but the pizzeria used 'Kraft powdered parmesan cheese'. Supermarket stock these containers of parmesan cheese on shelves and not in the chilled section. If you can't find this type of parmesan, swap it with freshly grated parmesan cheese.
Leftovers - Fettuccine Boscaiola is best served immediately. Its sauce may split when reheated, but it still tastes good. To store, allow the pasta to cool completely at room temperature, then transfer the pasta into a sealed container. It'll be good for up to 2 days when stored in the fridge.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1servingCalories: 954kcalCarbohydrates: 70gProtein: 24gFat: 63gSaturated Fat: 30gCholesterol: 238mgSodium: 491mgPotassium: 611mgFiber: 4gSugar: 4gVitamin A: 1389IUVitamin C: 4mgCalcium: 116mgIron: 2mg