Fettuccine Boscaiola Recipe

Recipe By Slurrp

Fettuccine Boscaiola is a classic Italian pasta dish that combines fettuccine noodles with a rich and creamy mushroom and bacon sauce. The name 'Boscaiola' means 'woodcutter' in Italian, and this dish is inspired by the hearty meals enjoyed by lumberjacks. The sauce is made by sautéing bacon and mushrooms in butter, then adding cream and Parmesan cheese for a luscious finish. Serve this comforting pasta dish with a sprinkle of parsley and extra Parmesan cheese on top.

4.2
16 Rating -
Rate
Non Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Fettuccine Boscaiola
plan
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ingredients serve

Ingredients for Fettuccine Boscaiola Recipe

  • 2 ounce Fettuccine Noodles
  • 1 Slices Bacon, Chopped
  • 1/2 tablespoon Butter
  • 2 ounce Mushrooms, Sliced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 cup Heavy Cream
  • 0.13 cup Grated Parmesan Cheese
  • As required Salt And Pepper, To Taste
  • as needed Chopped Parsley, For Garnish
  • as required Extra Parmesan Cheese, For Garnish

Directions: Fettuccine Boscaiola Recipe

Cooking Directions

  • STEP 1.Cook the fettuccine noodles according to package instructions until al dente.
  • STEP 2.In a large skillet, cook the bacon until crispy. Remove from the skillet and set aside.
  • STEP 3.In the same skillet, melt the butter and sauté the mushrooms until golden brown.
  • STEP 4.Add the garlic and cook for another minute.
  • STEP 5.Pour in the cream and bring to a simmer. Cook for a few minutes until the sauce thickens slightly.
  • STEP 6.Stir in the cooked bacon and Parmesan cheese. Season with salt and pepper to taste.
  • STEP 7.Add the cooked fettuccine noodles to the skillet and toss until well coated in the sauce.
  • STEP 8.Serve the Fettuccine Boscaiola hot, garnished with parsley and extra Parmesan cheese.

Cooking Tips

  • For a vegetarian version, you can omit the bacon and use vegetable broth instead of chicken broth.
  • Feel free to add other vegetables like peas or spinach to the sauce for extra flavor and nutrition.
  • To make the dish more indulgent, you can add a splash of white wine to the sauce while simmering.

Storage and Serving

  • Fettuccine Boscaiola is best served immediately while it's still hot and creamy.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pasta in a skillet with a splash of cream or broth to keep it moist.
Nutrition
value
91
calories per serving
3 g Fat5 g Protein10 g Carbs3 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    5g
  • Carbs
    10g
  • Fiber
    3g

MacroNutrients

  • Carbs
    10g
  • Protein
    5g
  • Fiber
    3g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    125mg
  • Iron
    2mg
  • Vitamin A
    363mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    32mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    13mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    42mg
  • Manganese
    1mg
  • Phosphorus
    93mg
  • Selenium
    7mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp