Penne Bosciaola
Creamy, indulgent, and packed with rustic Italian flavors, Penne Bosciaola is the perfect comfort food for pasta lovers. This rich and satisfying dish features al dente penne pasta tossed in a velvety sauce made from earthy sautéed mushrooms, crispy pancetta, fragrant garlic, and a splash of dry white wine for depth. The addition of heavy cream and freshly grated Parmesan creates a luxurious base that clings to every bite, while a sprinkle of chopped parsley adds a refreshing touch. Ready in just 35 minutes, this one-pan classic is ideal for weeknight dinners or casual entertaining. Whether served with a side of crusty bread or a crisp green salad, Penne Bosciaola will add a taste of Italy to your table.
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Recipe Information
Ingredients
- 400 g penne pasta
- 2 tbsp olive oil
- 150 g pancetta, diced
- 2 pieces garlic cloves, minced
- 250 g button mushrooms, sliced
- 100 ml dry white wine
- 200 ml heavy cream
- 50 g Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 to taste salt
- 1 to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, following package instructions. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the diced pancetta to the skillet and cook until golden and crispy, about 5 minutes. Remove and set aside on a plate lined with paper towels.
In the same skillet, add the minced garlic and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
Deglaze the pan by adding the dry white wine. Allow it to simmer for 2-3 minutes, letting the alcohol evaporate and the liquid reduce slightly.
Stir in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
Add the cooked pancetta back into the skillet. Stir in the cooked penne pasta, tossing to coat the pasta evenly with the sauce.
If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is reached.
Stir in the grated Parmesan cheese, chopped parsley, and season with salt and black pepper to taste.
Serve immediately, garnished with additional Parmesan and parsley if desired.
Nutrition Facts
Calories |
3234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 5552 mg | 241% | |
| Total Carbohydrate | 309.4 g | 113% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 6.1 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 616 mg | 47% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2089 mg | 44% | |
*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.
