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.
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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
Calories: 118kcal Carbohydrates: 7g Protein: 3g Fat: 9g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.02g Cholesterol: 18mg Sodium: 123mg Potassium: 243mg Fiber: 2g Sugar: 2g Vitamin A: 1566IU Vitamin C: 5mg Calcium: 22mg Iron: 1mg