Fettuccine Boscaiola
Indulge in the comforting flavors of Fettuccine Boscaiola, a rich and creamy Italian pasta dish that marries the earthy goodness of mushrooms with the smoky savoriness of crispy pancetta. Tossed with al dente fettuccine in a luscious Parmesan-infused cream sauce, this recipe is a perfect blend of rustic elegance and hearty satisfaction. Enhanced by the subtle aroma of garlic and a sprinkling of fresh parsley, Fettuccine Boscaiola is a crowd-pleaser ideal for weeknight dinners or special occasions. Quick to prepare in just 30 minutes, this restaurant-quality dish brings the essence of Italian countryside cooking straight to your table.
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Recipe Information
Ingredients
- 400 grams fettuccine pasta
- 150 grams pancetta
- 250 grams mushrooms (button or cremini)
- 2 pieces garlic cloves
- 2 tablespoons extra virgin olive oil
- 250 milliliters heavy cream
- 50 grams Parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped)
- 1 to taste salt
- 1 to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to the package instructions. Reserve 1 cup of the pasta water, then drain and set aside.
While the pasta is cooking, slice the mushrooms thinly and finely chop the garlic. Cut the pancetta into small cubes.
Heat a large skillet over medium heat and add the olive oil. Once hot, add the pancetta and cook until crispy, about 5 minutes.
Add the garlic to the skillet and cook for 1 minute, stirring frequently to avoid burning.
Add the sliced mushrooms to the skillet and cook until softened and browned, about 5-7 minutes.
Reduce the heat to low and pour in the heavy cream. Stir to combine and let it simmer for 2-3 minutes.
Gradually stir in the grated Parmesan cheese. If the sauce appears too thick, add reserved pasta water, a little at a time, until you reach the desired consistency.
Add the cooked fettuccine to the skillet and toss gently to coat the pasta evenly in the sauce.
Season with salt and black pepper to taste. Sprinkle with chopped parsley and toss again.
Serve immediately, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.9 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 360 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
