Penne Alla Boscaiola Pasta With Mushrooms And Bacon Recipes

QUICK AND CREAMY BOSCAIOLA PASTA (BACON AND MUSHROOM)

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.

"PENNE ALLA BOSCAIOLA" - PASTA WITH MUSHROOMS AND BACON

Steps:

• Add the dried Porcini mushrooms in a bowl and cover with boiling water. Let it sit for 10-20 minutes or until the mushrooms are fully rehydrated.
• Bring a large pot of salted water to boil.
• Finely chop the onion and add it in a non-stick pan with the cubed bacon. Turn on the heat to medium and fry for 2-3 minutes. The bacon fat should be enough to sauté the onion, but you can add a drizzle of oil if necessary.
• Meanwhile, chop all the mushrooms and then add them to the pan. Add also the tomato paste to caramelize. Cook for 4-5 minutes. All the ingredients should caramelize together but not burn. Regulate the heat accordingly.
• Toss the pasta in the boiling water and cook according to the package instructions. Drain it 1-2 minutes before it's ready to finish cooking in the sauce.
• Add the cream to the sauce and a few tablespoons of the Porcini water (filter it if necessary). Turn down the heat to low and simmer for 5-10 minutes.
• Drain the cooked pasta and add it to the pan with the sauce to finish cooking and absorb all flavors. Add more Porcini water if necessary.
• Serve with freshly chopped parsley on top.

PASTA BOSCAIOLA

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.

PENNE BOSCAIOLA (WOODSMAN-STYLE PASTA WITH MUSHROOMS AND BACON) RECIPE

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.