Pasta alla Boscaiola
User Reviews
4.8
33 reviews
Excellent
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Prep Time
45 mins
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Total Time
45 mins
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Servings
6 people
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Calories
692 kcal
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Course
Main Course
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Cuisine
Italian
Pasta alla Boscaiola
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Pasta alla boscaiola, aka "Woodman's Pasta", is a classic Tuscan Italian sauce made with smoky bacon, earthy mushrooms, tomatoes and cream, creating the ultimate Italian comfort food!
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Ingredients
- 6 lices thick cut bacon diced
- 1 pound fresh mushrooms thinly sliced
- 1 cup onion thinly sliced
- 3 cloves garlic minced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 28 ounce can peeled whole tomatoes and their juices puréed in a blender or food processor
- ¾ cup dry white wine
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pound pasta noodles pappardelle, fettuccine or tagliatelle
- 1 cup heavy cream
- ½ cup peas
- ¼ cup fresh Italian parsley chopped
- 2 tablespoons Parmesan Cheese grated
Instructions
- In a Dutch oven or large sauté pan on the stove, cook the chopped bacon over medium-high heat, stirring often, until browned, about 5-7 minutes.
- Using a slotted spoon, transfer the bacon to a paper towel lined plate or bowl and set aside.
- Add the mushrooms to the pan with the bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes
- Add the onion, garlic, and thyme to the pan and sauté for 5-6 minutes
- Add the puréed tomatoes and white wine.
- Season with salt and pepper.
- Bring to a simmer, then lower the heat to maintain a bare simmer.
- Simmer for 10-15 minutes.
- Meanwhile, bring a pot of salted water to a boil.
- Add pasta and cook until al dente.
- Drain pasta, reserving about one cup of the pasta-cooking water.
- Add the cream to the pasta sauce along with the peas, drained pasta and cooked bacon.
- Bring to a simmer, adding reserved pasta-cooking water as needed to thin the sauce, until the sauce reaches your desired consistency.
- I recommend adding no more than 1-2 tablespoons of cooking water at a time.
- After the sauce reaches your desired consistency, remove the pasta and sauce from the heat and stir in the parsley and cheese.
- Serve additional parmesan cheese on the side for grating over the plated pasta.
Notes
- Fresh Mushrooms: I used one pound of baby bella mushrooms to make this dish. Porcini mushrooms, chanterelle mushrooms or any fresh mushrooms you can find will all work in this recipe.
- Pasta: I recommend a thick, hearty pasta to go with this sauce, such as pappardelle, tagliatelle or fettuccine, but feel free to use the pasta of your preference.
- Bacon: Diced pancetta can be used in place of the bacon, if you'd like.
- Vegetarian: To make this recipe vegetarian, omit the bacon and use 2 tablespoons extra virgin olive oil in place of the bacon fat to sauté the mushrooms, onions and garlic.
Nutrition Information
Show Details
Calories
692kcal
(35%)
Carbohydrates
69g
(23%)
Protein
21g
(42%)
Fat
36g
(55%)
Saturated Fat
16g
(80%)
Cholesterol
143mg
(48%)
Sodium
688mg
(29%)
Potassium
884mg
(25%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
1130mg
(23%)
Vitamin C
25mg
(28%)
Calcium
135mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Calories | 692kcal | 35% |
| Carbohydrates | 69g | 23% |
| Protein | 21g | 42% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 143mg | 48% |
| Sodium | 688mg | 29% |
| Potassium | 884mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1130mg | 23% |
| Vitamin C | 25mg | 28% |
| Calcium | 135mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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