FETTUCINE BOSCAIOLA

Fettuccine Boscaiola is a rich and savory Italian pasta dish that highlights the earthy flavors of mushrooms, the smoky taste of pancetta, and the creaminess of a decadent sauce. “Boscaiola” means “woodcutter” in Italian, and this dish reflects the hearty, rustic ingredients one might find in the countryside. Fettuccine noodles are perfect for soaking up the delicious combination of mushrooms, garlic, and cream, creating a comforting, luxurious meal. This recipe is easy to make but feels gourmet, making it ideal for both weeknight dinners and special occasions.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.

Step 2

Cook the Pancetta: In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 4-5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the skillet.

Step 3

Sauté the Mushrooms and Garlic: In the same skillet, add the sliced mushrooms and cook for 4-5 minutes, until golden and soft. Add the minced garlic and cook for another minute until fragrant.

Step 4

Deglaze with Wine (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom. Let the wine reduce for 2-3 minutes.

Step 5

Add the Cream: Lower the heat and stir in the heavy cream. Let the sauce simmer gently for 5 minutes, allowing it to thicken. Add the cooked pancetta back to the skillet, and season with salt and pepper to taste.

Step 6

Combine with Pasta: Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the creamy sauce. Stir in the grated Parmesan cheese.

Step 7

Garnish and Serve: Serve the Fettuccine Boscaiola topped with freshly chopped parsley and additional Parmesan if desired.