Easy Mushroom Fettuccine Boscaiola
This deliciously creamy pasta dish is so satisfying and super simple to make. Mushroom, thyme, and bacon (or if you can get your hands on it, guanciale) create the most mouthwatering aromas as you cook. This is one of my personal favourites - and who can resist a bowl of creamy pasta?!
Makes 4 servings
3 tablespoons extra virgin olive oil
2 cloves garlic, finely diced
1 tsp oregano or parsley
1 sprig of thyme
Freshly cracked black pepper
1 teaspoon of salt, or to taste
1 onion, finely diced
150g bacon or guanciale, chopped
150 g button mushrooms, sliced
600 g cooking cream
1/4 cup Parmigiano-Reggiano or parmesan cheese thinly sliced
Fettuccine or spaghetti, fresh or dried
Optional: chopped parsley and and more parmesan to serve
In a shallow dutch oven or large saucepan, add olive oil and then put on the stovetop on medium-high heat. Add onion, garlic, mushrooms, bacon (or guanciale) salt, pepper, to the pan and cook for 10 to 15 minutes stirring occasionally, until the onion is translucent and everything is deliciously fragrant. Add herbs and pour in cream then reduce heat and let simmer for 10 minutes.
Cook your pasta of choice according to packet instructions (if you are using dried pasta), then take the pasta out of the pot and into the cream sauce, tossing to coat, adding some of the pasta water, and turning the heat back onto low if necessary. Sprinkle in the cheese and stir to combine.
Serve pasta immediately in pasta bowls, then top with extra cheese and parsley if you wish! Please enjoy!