PASTA BOSCAIOLA
Pasta alla Boscaiola ("woodsman-style pasta") features a rich blend of mushrooms and bacon tossed with pasta in a silky garlic-herb tomato cream sauce. See notes above for potential ingredient variations.
Provided by Ali
Time 1h
Number Of Ingredients 16
Steps:
- In a medium saucepan, stir together the broth and dried porcini. Bring the stock to a simmer over high heat. Then reduce to low, cover and simmer for 15 minutes or until the mushrooms are tender.
- Meanwhile, bring a large pot of generously-salted water to a boil for the pasta.
- Meanwhile, cook the pancetta in a large saucepan over medium-high heat, stirring occasionally, for about 3-5 minutes or until the fat has rendered. Use a slotted spoon to transfer the pancetta to a clean plate and set aside. Leave about 1.5 tablespoons of the pancetta grease in the pan and discard the rest. (Or if there's not enough grease, add a bit of olive oil at any point while sautéing the veggies.)
- Add the quartered baby bella mushrooms to the pan and sauté in the pancetta grease, stirring occasionally, until browned. Add the shallots, garlic, rosemary, thyme, crushed red pepper flakes, and a few twists of black pepper and sauté for 3 minutes, stirring frequently.
- Gradually pour in the white wine and use a wooden spoon to loosen any browned bits on the bottom of the pan. Add the crushed tomatoes, tomato paste, cooked pancetta and stir to combine.
- Meanwhile, transfer the cooked porcini mushrooms to a cutting board and roughly-chop them into bite-sized pieces. Transfer chopped mushrooms to the tomato sauce, along with 1 ½ cups of the porcini broth. (Be sure to filter the broth through a fine-mesh strainer to avoid any silt that may have gathered in the bottom of the pan.)
- Reduce heat to medium-low. Continue to simmer the sauce for about 15 minutes, or however long it takes the pasta to cook.
- Meanwhile, add the pasta to the boiling water and cook until 1 minute shy of al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.
- Stir the cream into the tomato sauce. Then combine the tomato sauce and cooked pasta in the large stockpot and gently toss for 1-2 minutes until the pasta reaches al dente, adding in a few spoonfuls of the starchy pasta water at a time if needed to thin the sauce. Taste and season with salt and pepper as needed.
- Serve. Serve immediately with a generous sprinkling of Parmesan cheese.
QUICK AND CREAMY BOSCAIOLA PASTA (BACON AND MUSHROOM)
I'm posting the original recipe, but will mention here, the changes I made, since I think that both are equally delicious. I subbed tortellini (any kind, though I used beef) for the .... well, actually, the recipe says, any pasta, though it recommends spaghetti. Tortellini worked well! And I subbed chorizo sausage for the bacon, since I had a lonely half a sausage in the freezer (about 100g). I sliced it thinly. I did use the mushrooms. And I added garlic. And I added fresh peas, lightly steamed, again, because I had them. I added them to the sauce in the last five minutes. Very versatile recipe!! Quick, easy, rich and delicious, mmmm! for pasta lovers everywhere! from Kitchen Classics : The Italian Kitchen
Provided by Karen Elizabeth
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta in a large saucepan of rapidly boiling salted water until 'al dente'. Drain, return to the pan, and keep warm.
- While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 5 minutes, or until golden brown.
- Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.
- Add the remaining cream, bring to the boil, and cook over high heat for 15 minutes, OR until the sauce is thick enough to coat the back of a spoon.
- Stir the spring onion through the mixture.
- Pour the sauce over the pasta, and toss to combine.
- Serve sprinkled with the parsley.
Nutrition Facts : Calories 1024.4, Fat 60.1, SaturatedFat 33.5, Cholesterol 185.1, Sodium 165.2, Carbohydrate 99.9, Fiber 4.6, Sugar 4.4, Protein 22.4
FETTUCCINE BOSCAIOLA
Bacon and mushroom cream pasta. Works with any type of pasta! I edited this after Ninna's review, since I also never use butter and don't think bacon needs to be cooked in butter. To make it lighter, use evaporated milk instead of cream. Aussie measurements (1 tbsp = 20mls)
Provided by Chickee
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil spray in large frying pan.
- Add bacon, onion and garlic. Cook until onion softens, stirring gently.
- Add mushrooms, cook until golden.
- Stir in cream, bring to the boil.
- Reduce heat and simmer until sauce reduces and thickens slightly.
- Add cornflour water, bring to the boil again then instantly reduce heat, stirring constantly as sauce thickens.
- Stir in parsley and parmesan.
- Salt and pepper to taste.
- Pour over boiled hot pasta and mix.
- Serve sprinkled with parmesan cheese.
Nutrition Facts : Calories 656.6, Fat 31.1, SaturatedFat 16.9, Cholesterol 183.8, Sodium 168.3, Carbohydrate 76.1, Fiber 1, Sugar 1.8, Protein 19.1
PASTA ALLA BOSCAIOLA
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!
Provided by Whitney Bond
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 692 kcal, Carbohydrate 69 g, Protein 21 g, Fat 36 g, SaturatedFat 16 g, Cholesterol 143 mg, Sodium 688 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
PENNE BOSCAIOLA (WOODSMAN-STYLE PASTA WITH MUSHROOMS AND BACON) RECIPE
An earthy and smoky pasta dish rich with mushrooms, tomato, cream, and bacon.
Provided by Daniel Gritzer
Categories Mains Quick Dinners
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Meanwhile, in a Dutch oven or large sauté pan, cook bacon over medium-high heat, stirring often, until browned, about 5 minutes. Using a slotted spoon, transfer bacon to a plate.
- Add fresh mushrooms and chopped porcini to pot with rendered bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes. Add a splash of olive oil at any point if pot becomes too dry.
- Add onion, garlic, and thyme and cook, stirring, until onion and garlic are softened and lightly golden, about 6 minutes; again, add olive oil as needed if pot becomes too dry. Season with salt and pepper.
- Meanwhile, bring a pot of salted water to a boil. Add pasta and cook until just shy of al dente. Drain pasta, reserving about 2 cups of pasta-cooking water.
Nutrition Facts : Calories 675 kcal, Carbohydrate 64 g, Cholesterol 80 mg, Fiber 10 g, Protein 23 g, SaturatedFat 16 g, Sodium 965 mg, Sugar 11 g, Fat 35 g, ServingSize Serves 4, UnsaturatedFat 0 g
QUICK AND EASY CREAMY BACON-MUSHROOM PASTA SKILLET
Make and share this Quick and Easy Creamy Bacon-Mushroom Pasta Skillet recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pork
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet cook the chopped bacon until crisp; remove to a bowl.
- Drain all but 2 tablespoon bacon fat from the skillet.
- Add in sliced mushrooms, garlic and chili flakes; cook for about 3 minutes or until the mushrooms are tender.
- Reduce heat to low then stir in the whipping cream and parmesan cheese.
- Mix in the cooked pasta, bacon and green onions; stir to heat through.
- Season with salt and pepper to taste.
- Delicious!
Nutrition Facts : Calories 967.2, Fat 55.7, SaturatedFat 30.3, Cholesterol 165.5, Sodium 535.9, Carbohydrate 98.4, Fiber 13.5, Sugar 1.8, Protein 23.3
BACON & MUSHROOM PASTA
A simple one-pan pasta dish with bacon, mushrooms and pesto - ready in under 30 minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
- Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
- Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.
Nutrition Facts : Calories 567 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 78 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.41 milligram of sodium
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