Pasta Boscaiola Sauce Recipe

Mushrooms, Bacon and Cream = Mmmmmm!

This pasta Boscaiola sauce tastes utterly divine and is ready in under 30 minutes.

It's the perfect quick fix on cold, miserable evenings when all you want is comfort and a warm hug.

Serve it with a crispy green salad to ease any guilt about calories if you need to, but personally, I don't think it matters if you only have it every now and then.

pasta boscaiola sauce

PREPARATION TIME: 5 MINUTES
COOKING TIME: 15 MINUTES
SERVES: 4

1 tablespoon of olive oil
1 onion, finely chopped
175g of good bacon rashers (6 ounces of bacon slices), chopped into smallish pieces
200g (7 ounces) mushrooms, chopped thinly (use your choice of mushrooms - I usually just grab whatever type of button shaped mushroom I can find)
300 ml (10 fl.oz.)of thickened cream
a good handful of parsley, chopped
salt and pepper to taste

Take a heavy, large frying pan and heat the oil. Add the onion and bacon and cook gently until the onion softens, about 5 minutes.

Stir in the mushrooms and cook for another 2 or 3 minutes.

Pour in the cream, add the parsley and stir well to combine. Bring the heat up until the sauce is bubbling gently, then turn it down to low and leave it to simmer.

After about 5 minutes the sauce should have reduced a little. It's ready.

Add your salt and pepper and serve the sauce on your freshly cooked pasta.

Note:

This is just the sauce recipe. You'll need to decide on the pasta you want to use with it and how much you will need. I'd recommend shells, bows or elbow shaped pastas - something to hold the gorgeous creamy sauce.

The recipe will make enough for 4 people as a main course. It isn't suitable to freeze, but if you do have any leftovers they will be fine for lunch the next day.

Pasta Boscaiola Sauce: A winter warmer.

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