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Pasta Boscaiola – Creamy Mushroom and Bacon Sauce

Pasta Boscaiola – Creamy Mushroom and Bacon Bliss

Delight in Pasta Boscaiola – a creamy mushroom and bacon sauce that brings a comforting taste of Italy to your table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 8 ounces Thick Cut Bacon Can substitute with pancetta.
  • 1 pound Fresh Mushrooms Baby bella works well, but porcini or chanterelles can enhance flavor.
  • 1 cup Onion Thinly sliced.
  • 3 cloves Garlic Minced.
  • 1 teaspoon Fresh Thyme Or ½ teaspoon dried thyme.
  • 28 ounces Peeled Whole Tomatoes Canned works wonderfully.
  • ¾ cup Dry White Wine Vegetable broth can be substituted.
  • ½ teaspoon Kosher Salt Adjust to taste.
  • ½ teaspoon Black Pepper Adjust to taste.
For the Pasta
  • 1 pound Pasta Pappardelle, fettuccine, or tagliatelle.
  • 1 cup Heavy Cream For richness.
  • ½ cup Peas For color and sweetness.
  • ¼ cup Fresh Italian Parsley Chopped, for garnish.
  • 2 tablespoons Parmesan Cheese Grated, for serving.

Equipment

  • Dutch oven
  • Pot for boiling pasta

Method
 

Cooking Steps
  1. Cook the thick cut bacon in a large Dutch oven over medium-high heat for about 5-7 minutes until golden and crispy. Remove with a slotted spoon and set aside on a paper towel, keeping the fat in the pot.
  2. Add sliced mushrooms to the bacon fat and cook over medium heat for about 8 minutes until browned and moisture is released.
  3. Stir in sliced onion, minced garlic, and fresh thyme. Sauté for about 5-6 minutes until onion is soft and translucent.
  4. Pour in puréed whole tomatoes and dry white wine, season with kosher salt and black pepper, and bring to a simmer. Maintain a simmer for 10-15 minutes to thicken.
  5. Cook your choice of pasta in salted boiling water until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
  6. Stir heavy cream into the sauce, followed by cooked bacon and drained pasta. Gradually add reserved pasta water until the sauce reaches desired creaminess.
  7. Fold in chopped fresh parsley and grated Parmesan cheese, mix well. Serve immediately, garnishing with extra Parmesan.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 7gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze portions for up to 2 months. Reheat gently with a splash of cream or water to restore the creamy texture.

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