Pappardelle Alla Boscaiola
Experience the rich, woodland flavors of Italy with Pappardelle alla Boscaiola, a comforting pasta dish that combines wide, ribbon-like pappardelle with a velvety mushroom cream sauce. Crafted with a medley of wild mushrooms—like porcini, cremini, and shiitake—this recipe celebrates earthy, umami richness, elevated by crispy pancetta, a splash of dry white wine, and the perfect hint of garlic. Finished with a luscious touch of heavy cream and a sprinkling of Parmesan cheese, the sauce clings deliciously to every strand of pasta. This one-pan wonder is easy to prepare in under 40 minutes, making it an ideal weeknight indulgence or dinner party centerpiece. Serve with crusty bread and a crisp glass of white wine for a truly authentic Italian dining experience!
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Recipe Information
Ingredients
- 400 grams Pappardelle pasta
- 150 grams Pancetta
- 300 grams Mixed wild mushrooms (e.g., cremini, porcini, shiitake)
- 200 milliliters Heavy cream
- 100 milliliters Dry white wine
- 2 pieces Garlic cloves
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 50 grams Grated Parmesan cheese, plus extra for serving
- 1 to taste Salt
- 1 to taste Ground black pepper
Instructions
Bring a large pot of salted water to a boil, and cook the pappardelle pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
While the pasta is cooking, heat a large skillet over medium heat and add the olive oil and butter. Once the butter has melted, add the diced pancetta and sauté for 5-6 minutes until golden and slightly crispy.
Add the minced garlic to the skillet and sauté for 1 minute, stirring frequently to prevent burning.
Add the mixed wild mushrooms to the skillet and cook for 5-7 minutes until the mushrooms release their moisture and become golden brown.
Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until reduced by half.
Reduce the heat to low and stir in the heavy cream. Let the sauce gently simmer for 5 minutes, allowing it to thicken slightly. Season with salt and ground black pepper to taste.
Toss the cooked pappardelle pasta into the skillet with the sauce, adding a splash of the reserved pasta cooking water if the sauce is too thick. Mix well to coat the pasta evenly.
Stir in the grated Parmesan cheese and chopped parsley. Cook for an additional 1-2 minutes, stirring gently to combine.
Serve immediately with extra grated Parmesan on top and a sprinkle of fresh parsley for garnish.
Nutrition Facts
Calories |
3573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.5 g | 248% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 5717 mg | 249% | |
| Total Carbohydrate | 318.4 g | 116% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 12.4 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 686 mg | 53% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2316 mg | 49% | |
*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.
