Pasta Alla Boscaiola
Pasta alla boscaiola is a heartwarming dish, traditionally made with porcini mushrooms harvested during the chilly fall months in Italy. This comforting, heirloom-style pasta incorporates crispy pancetta, fresh mushrooms and carrots in a robust, creamy sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 1x
- Category: Penne
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 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
- Serving Size:
- Calories: 316
- Sugar: 3.6 g
- Sodium: 126.9 mg
- Fat: 8 g
- Saturated Fat: 2.9 g
- Carbohydrates: 47.3 g
- Fiber: 2.6 g
- Protein: 10.2 g
- Cholesterol: 13.9 mg
Find it online: https://pastatwins.com/pasta-alla-boscaiola/
