Pennette alla Boscaiola

The pennette alla boscaiola recipe is a classic of Italian cuisine, and as such, there are numerous regional and personal variations. Here I propose a basic version, which you can then customize according to your tastes and the ingredients you have on hand.

Ingredients

• 320 g pennette (or another type of short pasta)
• 300 g mushrooms (button or porcini, fresh or frozen)
• 150 g smoked pancetta or sausage
• 1 garlic clove
• 200 ml cooking cream
• 100 ml white wine
• Chopped parsley to taste
• Salt and pepper to taste
• Extra-virgin olive oil
• Grated Parmesan for serving (optional)

Preparation

1. Clean the mushrooms with a damp cloth or a brush, slice them and set aside. If using frozen mushrooms, let them thaw and pat them dry well.
2. Cut the pancetta or sausage into pieces or strips.
3. In a large skillet, sauté the garlic in extra-virgin olive oil. Add the pancetta or sausage and let it fry until crispy.
4. Remove the garlic and add the mushrooms to the skillet. Let them cook until they release all their water.
5. Deglaze with white wine and let the alcohol evaporate.
6. Add the cream, salt and pepper to taste, and let the sauce thicken over low heat.
7. Meanwhile, cook the pennette in plenty of salted water according to the package directions for al dente texture.
8. Drain the pasta and add it to the skillet with the mushroom and cream sauce. Stir well to combine the ingredients.
9. Serve hot, sprinkled with fresh chopped parsley and, if desired, grated Parmesan.

Interesting Facts

The boscaiola can vary greatly from one recipe to another; some prefer to omit the cream for a lighter version, others add tomato for acidity and color to the dish. The choice of mushrooms is also important: porcini will give a more intense flavor, while button mushrooms are more delicate and versatile. Boscaiola is an autumnal dish, when mushrooms are in season, but thanks to frozen or cultivated mushrooms you can enjoy this recipe all year round.