Fettuccine Boscaiola Recipes
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place a large pot of water on to boil for pasta.
- Place dry mushrooms in stock in a saucepan and bring to low boil to reconstitute. Reduce stock by half, then set aside.
- Heat 1 tablespoon EVOO in a large pan over medium-high heat, add pancetta, guanciale or sausage and render. When pancetta starts to brown, add the fresh mushrooms.
- Strip and finely chop rosemary. Strip and stack sage leaves and very thinly slice. Add shallots, garlic, salt, pepper and herbs to fresh mushrooms, add 1 to 2 tablespoons olive oil and stir 2 to 3 minutes. Add white wine and reduce by half. Add tomatoes and passata. Remove porcini mushrooms with slotted spoon from stock and add all but the last few tablespoons of stock (where grit may have settled) to the sauce. Reduce the heat under sauce to low simmer. Chop porcini mushrooms and add them to the sauce. Add heavy cream if using and stir.
- Add pasta and salt to boiling water and cook pasta 1 minute less than package direction. Reserve 3/4 cup pasta water and drain pasta.
- Return pasta to hot pot, add some pasta water, the cheese, a little EVOO or butter and half of the sauce and toss vigorously 1 full minute to combine. Use more of the hot reserved water as necessary to loosen sauce if it becomes too thick. Serve family style or in shallow bowls topped with remaining sauce. Garnish with parsley.
FETTUCCINE BOSCAIOLA
This recipe is from my favourite book, The Essential Pasta Cookbook. I love it, and thought I'd share it with you all!
Provided by Sara 76
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil, and cook the onion and garlic until golden.
- Add the tomatoes and mushrooms, and bring to the boil. reduce heat, cover, and simmer for 15 minutes.
- Cook the fettuccine in a large pan of water, with a splash of olive oil in it.
- Stir the parsley into the sauce, and season with salt & pepper. Toss the sauce through the pasta.
- Enjoy!
Nutrition Facts : Calories 300.6, Fat 2.4, SaturatedFat 0.3, Cholesterol 60.8, Sodium 344.3, Carbohydrate 59, Fiber 3, Sugar 7.2, Protein 12.7
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