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Creamy Boscaiola Pasta - made with cream to create a gourmet version of the traditional recipe.

Creamy Boscaiola Pasta

Made with cream, not tomatoes, this creamy boscaiola pasta is made with bacon and mushroom to create a truly delicate and delicious dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people

Ingredients
 

  • 4 cups dried penne pasta, (or any other pasta of your choice)
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 200 g shortcut bacon rashers, chopped
  • 200 g mushrooms, finely chopped
  • 2 cloves garlic, crushed
  • 300 ml thickened cream
  • 3 tablespoons fresh parsley, chopped
  • salt & pepper

Instructions
 

  • In a large pot, add water and bring to the boil. Add penne pasta (or any other pasta of your choice) and cook according to packet instructions until al dente.
  • Heat oil in a large frying pan over medium heat.
  • Add onion and bacon. Cook for 5 minutes while stirring consistently, or until onion is tender.
  • Add mushrooms and garlic, cook for an additional 3 minutes.
  • Stir in cream. Bring to a gentle boil. Reduce heat to medium-low heat. Simmer for 5 minutes or until sauce is reduced slightly.
  • Season with salt and pepper. Serve over pasta and garnish with chopped parsley.

Notes

  • This recipe uses penne pasta. However you can use whatever pasta you have available such as spaghetti or fettuccini.
  • If you are a parmesan lover, sprinkle some freshly grated cheese on top before serving.
  • Serve alongside a rocket salad or garlic bread.