Pasta alla Boscaiola

Pasta alla Boscaiola is a rich and fragrant dish inspired by the flavors of the forest. Here’s how to prepare it:

Ingredients

• 350 g of pasta of your choice (fusilli, penne or spaghetti)
• 200 g of mushrooms (button or porcini)
• 100 g of pancetta or sausage, cubed
• 1 medium onion, chopped
• 200 ml of cooking cream
• 100 g of peas (fresh or frozen)
• 1 clove of garlic, crushed
• 50 ml of white wine (optional)
• Extra virgin olive oil
• Salt and pepper to taste
• grated Parmesan (for serving)
• fresh chopped parsley (for garnish)

Preparation

1. Clean the mushrooms and slice them.

2. In a large pan, heat the oil and sauté the onion and garlic until golden. Remove the garlic if you prefer a milder flavor.

3. Add the cubed pancetta or sausage and let it brown well.

4. Add the mushrooms and cook until golden.

5. If desired, deglaze with white wine and let the alcohol evaporate.

6. Add the peas, cream, salt and pepper. Let everything cook for a few minutes until the sauce thickens slightly.

7. Meanwhile, cook the pasta in plenty of salted water following the cooking instructions.

8. Drain the pasta al dente and add it to the pan with the boscaiola sauce.

9. Mix well to combine the ingredients and let it flavor for a minute over low heat.

Serve immediately the pasta alla boscaiola, garnishing the plates with a sprinkle of Parmesan and fresh parsley. This dish satisfies with its rustic flavor and the creaminess of the sauce, bringing nature directly to the table. Enjoy your meal!