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
Video
Ingredients
- 350g / 12oz dried fettuccine pasta (NOTE 1)
- 2 tsp olive oil
- 250g / 9oz streaky bacon, diced (NOTE 2)
- 3 garlic cloves, minced
- 1 small brown onion, peeled and finely chopped
- ¼ cup (60ml / 2floz) dry white wine (NOTE 3)
- 200g / 7oz button mushrooms, sliced thinly
- 2 cups (500ml / 0.5 US qt) thickened cream (NOTE 4)
- 2 tbsp Kraft powdered Parmesan cheese (NOTE 5)
- ¼ tsp salt
- 2 tbsp finely chopped parsley (optional)
- salt and pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
(NOTE 1) 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.
(NOTE 2) 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.
(NOTE 3) Dry white wine: A cheap bottle of Sauvignon Blanc, Chardonnay, and Pinot Grigio are all great options for this recipe.
(NOTE 4) 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.
(NOTE 5) 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.
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.
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.
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Cheers – Cat T
Nutrition
Serving: 1servingCalories: 954kcalCarbohydrates: 70gProtein: 24gFat: 63gSaturated Fat: 30gCholesterol: 238mgSodium: 491mgPotassium: 611mgFiber: 4gSugar: 4gVitamin A: 1389IUVitamin C: 4mgCalcium: 116mgIron: 2mg