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Authentic Pasta alla Boscaiola

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Authentic Pasta alla Boscaiola is a rustic Italian pasta dish featuring earthy mushrooms, savory pancetta, and a creamy tomato sauce, creating a rich and comforting meal inspired by traditional forest-style cooking.

Ingredients

  • 12 ounces penne, rigatoni, or fettuccine pasta
  • 4 ounces pancetta, diced
  • 2 tablespoons olive oil
  • 8 ounces cremini or porcini mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup crushed tomatoes
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water before draining.
  2. In a large skillet over medium heat, heat olive oil and cook pancetta until crisp and golden.
  3. Add onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
  4. Add mushrooms and cook for 5–7 minutes until tender and lightly browned.
  5. Pour in white wine and simmer for 2–3 minutes until slightly reduced.
  6. Stir in crushed tomatoes and simmer for 5–7 minutes.
  7. Lower heat and add heavy cream. Season with salt, black pepper, and red pepper flakes if using.
  8. Add cooked pasta to the skillet and toss to coat, adding reserved pasta water as needed.
  9. Stir in Parmesan cheese and mix well.
  10. Garnish with chopped parsley and serve immediately.

Notes

  • Use freshly grated Parmesan for best flavor and texture.
  • Adjust sauce thickness with reserved pasta water.
  • Porcini mushrooms provide deeper, earthy flavor.
  • For a lighter version, omit the cream.
  • Store leftovers refrigerated for up to 3 days.

Nutrition

Find it online: https://thefamilycooking.com/authentic-pasta-alla-boscaiola/