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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • 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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    • on July 17, 2007

      This was just terrific! I used whole wheat spaghetti pasta as I didn't have any fettucine, but it worked great anyway, as promised. The only other thing I changed, was to use chopped portabella mushrooms, and it did make the sauce a funny colour because of it. No matter, the taste was outstanding and we loved every bite! :) Thanks for posting.

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    • on May 02, 2007

      This was a fantastic easy recipe, exceptional taste will make again for sure, I left out the parsley, added mozarella cheese instead on parmesan and added alittle extra garlic. Well done Chickee!!!

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    • on September 01, 2006

      Thanks for posting this Chickee. I was surprised to notice that it was the only one on Zaar, maybe it's an Aussie recipe. Anyway I made it for lunch today with a few changes to reduce the fat content and it was great. I omitted the butter, used olive oil spray, used short cut bacon and subbed skim evaporated milk for the cream. Next time I will use a little more cornflour as it was a little thinner than if I'd used cream. I didn't feel as guilty eating this as I do when I have it at an Italian restaurant and I know I will make it again and again. It was well worth the 5 stars with my changes - I guess that makes it worth a whole lot more if made with butter and cream.

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    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
    42%
    Total Fat 31.0 g
    47%
    Saturated Fat 16.8 g
    84%
    Cholesterol 183.8 mg
    61%
    Sodium 168.3 mg
    7%
    Total Carbohydrate 76.1 g
    25%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.8 g
    7%
    Protein 19.0 g
    38%

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