Preparation: 10 minutes
Preprartion time: 10 min
Cooking time: 30 min
Pasta alla boscaiola is a first course based on egg pasta and a tasty sauce in which the autumnal flavor of porcini mushrooms stands out, which together are accompanied by peeled tomatoes, olives and smoked bacon.
If you prefer, you can replace the fettuccine with another type of pasta; we suggest a long pasta shape, ideal for absorbing the delicious sauce.
480 g of fresh egg noodles
500 g of porcini mushrooms
300 g of peeled tomatoes
100 g of smoked bacon
30 g of black olives
1 bunch of parsley
extra virgin olive oil
If the first step to making a successful recipe is to take advantage of seasonal ingredients, mushrooms are one of the key elements to prepare typically autumn winning recipes; moreover, they are versatile and allow you to bring many different dishes to the table: appetizers, first courses, main courses or side dishes.
This pasta alla boscaiola is a tasty first course that makes fresh porcini mushrooms one of the protagonists of the recipe that connote their flavor; is a dish based on fresh egg pasta topped with a rich, satisfying and balanced sauce.
In addition to porcini mushrooms, these fettuccine are accompanied by peeled tomatoes, strips of smoked bacon, pitted black olives and a touch of freshly chopped parsley: all tasty and easily available ingredients.
The few and simple steps of this pasta will allow you to prepare the boscaiola sauce in just 10 minutes. The substantial result will be ideal to be shared with family or friends, perhaps for Sunday lunch.
If you have a sweet tooth for mushrooms you will find many recipes that you may like: from the more classic ones like stuffed or sautéed mushrooms, to the more creative ones like polenta tart with leeks and champignons.
Cut the bacon into strips.
Fry the pancetta in a non-stick pan, drain the cooking juices and set aside. Cut the mushrooms into slices.
Peel the onion and chop finely, fry it in a saucepan with 4-5 tablespoons of oil, add the cleaned and sliced mushrooms.
Season with salt and cook for 5 minutes. Add the chopped peeled tomatoes, the pitted olives and the pancetta and continue cooking in a covered pot for about 20 minutes.
Peel, wash and chop the parsley, cook the pasta in boiling salted water, drain it al dente, pour it into the pan with the sauce, add a handful of parsley and a sprinkle of pepper.
Stir and serve your pasta alla boscaiola.