What we love about this pasta alla boscaiola
- If you are a mushroom lover, look no further for your new favorite recipe. We’ve incorporated LOTS of mushroom flavor into this pasta.
- This pasta is the perfect cozy recipe for the colder months of the year. It’s a great alternative to making chili again this winter.
Here’s what you’ll need to make it
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- Dried porcini mushrooms – These dehydrated mushrooms will be blended for an intense mushroom flavor.
- Pancetta – You can substitute bacon if you don’t have pancetta available.
- Fresh shiitake mushrooms – We used fresh shiitake because they are more widely available. They are very similar to fresh porcini mushrooms.
- Carrots
- Onion
- Penne pasta
- Chicken stock
- Heavy cream – You could use half and half to replace heavy cream.
- White wine
- Tomato paste
- Fresh thyme
- Fresh parsley
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this boscaiola pasta recipe
Boil pasta. Cook pasta according to package directions for al denté. Reserve ½ cup of pasta water before draining. Drain pasta and set aside. Toss with olive oil to prevent sticking if needed.
Process dried mushrooms. Add dried porcini mushrooms to a food processor and blend until a powder forms. This will be added to the sauce later for additional mushroom flavor.
Brown the pancetta. In a large skillet over medium heat, fry chopped pancetta. Cook until pieces are crispy. Remove from pan and set aside.
Add the aromatics. Deglaze pan with white wine. Add garlic, onions, mushrooms and carrots. Sauté veggies until mushrooms and carrots have softened and onions are translucent.
Make it saucy. Add chicken stock, heavy cream, mushroom powder and tomato paste, whisking until well combined. Then, stir in fresh herbs. Allow sauce to simmer for a few minutes.
Stir in pasta. Add pasta to sauce, stirring until pasta is well coated.
Everything you need to know about pasta boscaiola
What does boscaiola mean?
The Italian word Boscaiola translates to lumberjack or woodsman in English. This hearty pasta dish incorporates the wild mushrooms and other rustic ingredients found in the wooded regions of northern and central Italy.
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Pasta Alla Boscaiola
Ingredients
- 4 ounces slices pancetta
- 1 cup diced onions
- ½ cup diced carrots
- 1 cup sliced shiitake mushrooms
- 4 garlic cloves (minced)
- ½ cup white wine
- 1 tablespoon tomato paste
- ½ chicken stock
- ½ ounce dried porcini mushrooms (processed to mostly powder)
- ¼ cup heavy cream
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley
Instructions
- Cook pasta to al denté according to package directions. Reserve ½ cup of pasta water, drain and set aside.
- Brown pancetta in a large braising pan, over medium heat. Remove from pan and set aside.
- Deglaze pan with white wine. Add garlic, onions, carrots and mushrooms cooking until carrots are tender.
- Add tomato paste, chicken stock, porcini mushroom powder and heavy cream. Whisk until well combined then add fresh herbs. Simmer for 3-5 minutes.
- Stir cooked pasta into sauce. Adding pasta water if needed, about 2 tablespoons at a time.
Nutrition
