Fettuccine Boscaiola

"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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photo by An_Net photo by An_Net
photo by An_Net
photo by Leslie photo by Leslie
Ready In:
30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

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

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Reviews

  1. belindaandcraig
    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!
     
  2. An_Net
    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.
     
  3. AmandaInOz
    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!
     
  4. Leslie
    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.
     
  5. Miss_Tinkabell
    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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Tweaks

  1. An_Net
    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.
     
  2. Ninna
    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.
     

RECIPE SUBMITTED BY

I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
 
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