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This cozy pasta Boscaiola brings together classic countryside flavors with a creamy, tomato-packed sauce, lots of mushrooms, and bacon. It's said that Italian forest workers—boscaioli—used to make this filling meal after a long slog in the woods using fresh mushrooms they’d just picked.
I whipped this up for the first time on one of those chilly nights when you just want comfort food without going anywhere. Smoky bacon and mushrooms really hit the spot, and now this pasta is a regular win at our table.
Irresistible Ingredients
- Fresh parsley: Toss in some fresh, chopped parsley at the end for bright, fresh flavor
- Peas: Sweet green peas keep things light and bring color
- Heavy cream: Makes everything extra smooth and uplifting without overshadowing other tastes
- Pasta: The best fit is a long, flat pasta like fettuccine or pappardelle so the sauce clings to every bite
- Dry white wine: A bit of white wine, like Sauvignon Blanc, adds some zip and dimensions you’ll notice
- Whole canned tomatoes: Go for whole, peeled tomatoes for good texture; San Marzano if you can get them
- Fresh thyme: A few sprigs add that woodsy, herby note that vibes with mushrooms
- Onion and garlic: Start the base right by cooking these for a simple flavor boost
- Fresh mushrooms: Cremini or wild ones are best—give your sauce texture and serious flavor
- Thick cut bacon: The smokiness and fat make this sauce pop
Easy Directions
- Finish it up:
- Now, stir in the reserved bacon, drained pasta, peas, and cream. Simmer everything gently. If the sauce seems thick, splash in some pasta water to loosen it. The peas should just turn bright green and stay crisp. Let it cook a minute or two, then it’s ready to go.
- Boil your pasta:
- Get a big pot of water going while the sauce works. Throw in lots of salt—really, until the water’s nice and salty. Drop in your pasta and cook just shy of al dente, since you’ll finish it in the sauce. Before draining, stash about a cup of that starchy water for later.
- Sauce base magic:
- Pour pureed tomatoes and wine into the pan. Scrape up any yummy bits stuck on the bottom. Add your salt and pepper, turn the heat down, and let things simmer for 10-15 minutes so the sauce thickens up and the alcohol burns off.
- Aromatics go in:
- Once your mushrooms are golden, toss in the onion, garlic, and thyme. Keep things on the heat till onions go see-through and golden, about 5-6 minutes. Don’t let the garlic brown or it’ll get bitter.
- Get mushrooms really brown:
- Drop your sliced mushrooms into the hot bacon fat. Let them cook without stirring too much so they get deep and rich in color—at least 8 minutes. You want that caramelized flavor to show up strong.
- Sizzle the bacon:
- Start with bacon in a large, heavy pan over medium-high heat. Keep it moving every now and then, so all sides get crispy and golden—5-7 minutes does it. Scoop bacon pieces out to a paper towel without pouring off all the good fat.
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The coolest thing about this dish? The way mushrooms soak up salty bacon while getting golden and caramelized. My nonna swore the key was not crowding the pan—let those mushrooms really develop their nutty side. Don’t rush them!
Wine Pairings Worth Trying
Hearty pastas like this love a lively red. Try a classic Chianti Classico or any Sangiovese to match the sauce’s zip and play nice with cream and bacon. Fans of white can go for a creamy Chardonnay with a bit of oak—it's strong enough to stand up to all those rich flavors.
Fun Ways to Switch it Up
If you want it vegetarian, swap bacon for olive oil and sprinkle in smoked paprika for a hint of that deep flavor. Toss in a mix like shiitake, oyster, and porcini mushrooms to keep those bold notes going.
Stash-Ahead Tips
You can make the sauce (minus the cream and peas) and keep it chilled up to 3 days. When time to eat, reheat gently, then add in cream and peas and toss with hot pasta.
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This one’s a warm plate of Italian comfort you’ll want to put on the table as often as possible.
Frequently Asked Questions
- → What kind of pasta holds up best with this sauce?
Wide noodles like tagliatelle, pappardelle, or fettuccine are your best bet since they carry this thick, creamy sauce really well. Their shape is perfect for grabbing all the bits of bacon and mushrooms in every bite.
- → Is it okay to prep this pasta ahead?
You sure can make the sauce a day earlier and chill it. Heat it gently before tossing with just-boiled noodles. Stir a bit of pasta water if it feels too thick. Add cream as you reheat to keep it silky and smooth.
- → What's a good swap if I don't want to use wine?
If wine's not your thing, use chicken or veggie broth and stir in some lemon juice or white wine vinegar for a little zip. You’ll still get loads of flavor that way.
- → How can I go meat-free with this dish?
Skip the bacon and cook your mushrooms in olive oil or a bit of butter. Drop in some smoked paprika and a splash of soy sauce to get that smoky, savory kick you’d usually get from bacon.
- → Which mushrooms are best here?
Basic button or cremini mushrooms work, but if you want more flavor, try mixing in shiitake, oyster, or porcini. Rehydrated dried porcini pack tons of depth—add their soaking liquid to make your sauce extra tasty.
- → Can I keep leftovers in the freezer?
Creamy sauces don’t freeze that great—they often break once thawed. Better to eat it fresh, or you can keep leftovers in the fridge for a couple of days. Want to freeze some? Just freeze the sauce without cream and add it after thawing and reheating.