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    You are in: Home / Recipes / Fettuccine Boscaiola Recipe
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    Fettuccine Boscaiola

    Fettuccine Boscaiola. Photo by An_Net

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Chickee's Note:

    Bacon and mushroom cream pasta. Works with any type of pasta! I edited this after Ninna's review, since I also never use butter and don't think bacon needs to be cooked in butter. To make it lighter, use evaporated milk instead of cream. Aussie measurements (1 tbsp = 20mls)

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    Units: US | Metric


    1. 1
      Heat oil spray in large frying pan.
    2. 2
      Add bacon, onion and garlic. Cook until onion softens, stirring gently.
    3. 3
      Add mushrooms, cook until golden.
    4. 4
      Stir in cream, bring to the boil.
    5. 5
      Reduce heat and simmer until sauce reduces and thickens slightly.
    6. 6
      Add cornflour water, bring to the boil again then instantly reduce heat, stirring constantly as sauce thickens.
    7. 7
      Stir in parsley and parmesan.
    8. 8
      Salt and pepper to taste.
    9. 9
      Pour over boiled hot pasta and mix.
    10. 10
      Serve sprinkled with parmesan cheese.

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    Ratings & Reviews:

    • on April 30, 2008


      Hubby announced he felt like some "creamy pasta" for dinner. I knew exactly what kind he wanted and cringed. The yummy creamy pasta that he seemed to only get in a restaurant. I have tried numerous times to recreate it only to fail. I announced last night that I would give it "one last shot" and finally found a recipe he LOVED! omg Thankyou for posting this! I have to admit I added a little more cream (and a tiny bit more cornflour because of the extra cream) (probably more for my sake thank his as I could just eat the sauce easily on it's own hehe) I forgot to add the parsley but it was still fantastic. When I was chopping and weighing the mushrooms I was thinking to myself that it was a lot, but they shrunk down when they were cooked and ended up being the perfect amount. I also used short bacon too as hubby's not a big rind fan. Thankyou again for posting this. FANTASTIC!

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    • on October 16, 2007


      The flavour of this dish was exceptional. I used ham instead of bacon and flat mushrooms. I also doubled the parmesan cheese for added preferred taste. I found the sauce not as thick as other recipes but I actually enjoyed the thinness of the sauce on this occasion. Thanks Chickee.

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    • on October 11, 2007


      I made this exactly as stated and used fettuccine. This had a nice flavour, but there was way too much pasta for the amount of sauce. Next time I think I'll also leave out the cornflour, as it made the pasta congeal as it cooled. Thanks Chickee!

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    Read All Reviews (6)


    Nutritional Facts for Fettuccine Boscaiola

    Serving Size: 1 (279 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 656.6
    Calories from Fat 279
    Total Fat 31.0 g
    Saturated Fat 16.8 g
    Cholesterol 183.8 mg
    Sodium 168.3 mg
    Total Carbohydrate 76.1 g
    Dietary Fiber 1.0 g
    Sugars 1.8 g
    Protein 19.0 g

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