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
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.
FETTUCINE CARBONARA
Easy restaurant quality carbonara. I am asked to make this again and again from both friends and family!
Provided by Shannon1975
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
- Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
- Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
- Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.
Nutrition Facts : Calories 438.6 calories, Carbohydrate 43 g, Cholesterol 158.4 mg, Fat 22.8 g, Fiber 2 g, Protein 16.8 g, SaturatedFat 11.7 g, Sodium 339.3 mg, Sugar 2.2 g
PASTA BOSCAIOLA RECIPE - (4/5)
Provided by alexi57
Number Of Ingredients 19
Steps:
- Place a large pot of cold water on the stove top and bring to a boil while you prepare your mise en place. Once the water is boiling, season with salt. Note: Season the water with approximately 1 tsp per litre/quart of water. To prepare your mise en place, first clean and slice the mushrooms. Emince the garlic. Remove the leaves from the thyme and roughly chop. Do the same for the parsley. Grate the parmesan cheese. Cut the prosciutto into bite-size pieces. Drain and squeeze the excess oil from the sun-dried tomatoes and measure 1/3 cup. Cut them into julienne strips, if needed. Measure out the white wine, cream and chili flakes and set everything aside. To start the dish: heat a large, stainless-steel fry pan over high heat. Once hot, add the grapeseed oil, immediately followed by the mushrooms. Season with salt and pepper to taste. Saute the mushrooms until they start to turn golden and then add 1 tablespoon of the butter. Pasta Note: For this recipe we used fresh, hand-cut pappardelle noodles. You may want to double the Basic Pasta Dough recipe to serve 4 people. If you are using fresh pasta, don't start cooking it until the sauce is almost done, as it will only need a few minutes to cook through (see note below). Dried pasta (rigatoni, penne, cavatelli, bow tie or fusilli) also works very well. If using dried pasta, add it to the boiling, salted water now and stir. Let cook while you finish the sauce. To continue with the sauce: Once the mushrooms are golden brown, reduce the heat to medium-high and add the prosciutto. Once the prosciutto is heated through, add the chili flakes and garlic. Let cook until the garlic is fragrant, about a minute or so. If the mixture looks a bit dry, add in the other tablespoon of butter. Next, add the sun-dried tomatoes and deglaze with the white wine. Stir, scraping up any bits from the bottom of the pan. Let the white wine reduce almost completely before adding the cream and thyme. Reduce the heat. Let the cream simmer and reduce slightly. Pasta Note: In the meantime, check the dried pasta for doneness (if using). If you are using fresh pasta, start cooking it at this point. It will only take a few minutes to cook through and become tender. Once the pasta is done, drain, reserving approximately 1 cup of the cooking water. Transfer the drained pasta to the sauce and toss gently to coat. Use some of the reserved pasta water to thin the sauce down, if necessary. The sauce should just coat the pasta. Sprinkle the parmesan cheese and chopped parsley over top and toss gently to combine. Taste for seasoning. Serve in warmed bowls. Top with additional parmesan cheese, chili flakes and a splash of extra-virgin olive oil, if desired.
More about "fettuccineboscaiola recipes"
FETTUCCINE BOSCAIOLA RECIPE | GOOD FOOD
From goodfood.com.au
PENNE ALLA BOSCAIOLA - COOKING WITH NONNA
From cookingwithnonna.com
PASTA BOSCAIOLA RECIPE | GOOD FOOD
From goodfood.com.au
CREAMY PASTA BOSCAIOLA WITH MUSHROOMS AND SAUSAGE …
From anitalianinmykitchen.com
PASTA BOSCAIOLA | AUSTRALIAN MUSHROOMS
From australianmushrooms.com.au
FETTUCCINI RECIPES | ALLRECIPES
From allrecipes.com
22 FABULOUS FETTUCCINE RECIPES | TASTE OF HOME
From tasteofhome.com
BOSCAIOLA SAUCE RECIPE | VISIT TUSCANY
From visittuscany.com
FETTUCCINE BOSCAIOLA RECIPE - MUMSLOUNGE
From mumslounge.com.au
FETTUCCINE BOSCAIOLA - THE IRISHMAN'S WIFE
From theirishmanswife.com
5/5 (1)Category Main CourseCuisine ItalianTotal Time 1 hr 10 mins
- Add the bacon. Cook till for 2 minutes or until fragrant. Add the chicken and brown gently for a couple of minutes. Add garlic and cook for 30 seconds. I like to stir quite frequently so nothing sticks too much and all the flavours combine nicely!
- Add cream, wine, mustard. Stir till combined on a medium heat, then simmer for 30 minutes or until the sauce has thickened.
- When the sauce is starting to thicken, cook your chosen pasta according to the packet's instructions. I generally work on 100g pasta per person, so for this recipe i cook 400-500g pasta ⠀⠀⠀⠀⠀⠀⠀⠀⠀
BOSCAIOLA, THREE VARIANTS FOR A PERFECT PASTA - LA CUCINA …
From lacucinaitaliana.com
BLOG - WHAT'S COOKING ELLA
From whatscookingella.com
PASTA ALLA BOSCAIOLA (WOODSMAN'S PASTA) - THE PASTA PROJECT
From the-pasta-project.com
FETTUCCINE IN CREAMY CHICKEN SAUCE | BEST CHICKEN RECIPES
From tastelife.tv
FETTUCCINE BOSCAIOLA - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
FETTUCCINE BOSCAIOLA - SAM'S KITCHEN
From samskitchen.com.au
HOW TO MAKE FETTUCCINE BOSCAIOLA – ROSSANOS CASA
From rossanoscasa.com
PASTA ALLA BOSCAIOLA RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
FETTUCCINE BOSCAIOLA PASTA (BACON & MUSHROOM) RECIPE VIDEO
From youtube.com
PASTA ALLA BOSCAIOLA (SAUSAGE & MUSHROOM) - INSIDE THE RUSTIC …
From insidetherustickitchen.com
THIS QUICK-FIX CHICKEN BOSCAIOLA IS READY IN JUST 30 MINUTES
From newidea.com.au
CLASSIC FETTUCCINE BOSCAIOLA WITH MUSHROOMS AND ... - THE REAL …
From therealitalianfood.com
TRADITIONAL ITALIAN FETTUCCINE BOSCAIOLA! NONNA TRIED AND
From youtube.com
PASTA ALLA BOSCAIOLA | CHEF LUCIANO SCHIPANO
From lucianoschipano.com
ITALIAN CHICKEN BOSCAIOLA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
KETO FETTUCCINE BOSCAIOLA RECIPE – LOW CARB CREAMY PASTA …
From myketokitchen.com
PASTA BOSCAIOLA RECIPE | SIDECHEF
From sidechef.com
PASTA BOSCAIOLA - CREAMY MUSHROOM & BACON SAUCE
From whitneybond.com
KETO FETTUCCINE BOSCAIOLA RECIPE – LOW CARB CREAMY PASTA …
From ketobeginners.co
SICILIAN PASTA ALLA BOSCAIOLA - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
FETTUCCINE-BOSCAIOLA - INGMAR - RECIPES BY INGREDIENTS
From ingmar.app
PASTA ALLA BOSCAIOLA - REGINA DELLA PASTA
From reginadellapasta.net
SPAGHETTI BOSCAIOLA RECIPE - CAMPBELLS AUSTRALIA
From campbellsanz.com
FETTUCCINE CARBONARA - 30-MINUTE DINNER - BAKE PLAY SMILE
From bakeplaysmile.com
"PENNE ALLA BOSCAIOLA" - PASTA WITH MUSHROOM AND BACON SAUCE
From cookingmydreams.com
CHICKEN ALLA BOSCAIOLA - A FAMILY FEAST®
From afamilyfeast.com
WOOLWORTHS SUPERMARKET - BUY GROCERIES ONLINE
From woolworths.com.au
FETTUCCINE BOSCAIOLA - BIGOVEN
From bigoven.com
RECIPE: PENNE ALLA BOSCAIOLA - JOHN FODERA'S TUSCAN VINES
From johnfodera.com
HOW TO MAKE FETTUCCINE BOSCAIOLA LIKE AN ITALIANVINCENZO'S …
From vincenzosplate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love