Fettuccine Boscaiola

Silky fettuccine tossed with a rustic mushroom-bacon cream sauce, finished with Parmesan and black pepper for pure Italian comfort.

Ingredients

• 400 g (14 oz) fettuccine
• 200 g (7 oz) bacon or pancetta, cut into 1 cm pieces
• 400 g (14 oz) mushrooms (cremini/button/portobello), sliced
• 3 garlic cloves, finely minced
• 1 small onion, finely diced
• 1/2 cup dry white wine (or chicken stock)
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan, plus extra to serve
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tsp kosher salt (plus for pasta water)
• 1/2 tsp black pepper, plus extra to serve
• 2 tbsp finely chopped parsley (optional but recommended)

Method

• 1

  Step 1: Boil the pasta

  Bring a large pot of water to the boil and salt it well (it should taste like the sea). Cook fettuccine until just al dente per packet directions. Reserve 1 cup pasta water, then drain.

• 2

  Step 2: Crisp the bacon

  Heat a large skillet over medium-high heat. Add bacon and cook, stirring, until golden and the fat has rendered, about 5–7 minutes. Scoop bacon onto a plate, leaving the fat in the pan (keep about 2 tbsp; discard excess if there’s a lot).

• 3

  Step 3: Sauté onion and mushrooms

  Add olive oil and butter to the pan. Add onion with a pinch of salt and cook until softened, about 2 minutes. Add mushrooms and cook over medium-high heat until they release their water and then turn golden, 6–8 minutes. Don’t rush this—golden edges mean better flavor.

• 4

  Step 4: Add garlic, then deglaze

  Stir in garlic and cook until fragrant, 30 seconds. Pour in wine and simmer, scraping up browned bits, until reduced by about half, 2–3 minutes.

• 5

  Step 5: Make it creamy

  Lower heat to medium. Add cream and black pepper, then simmer gently until it thickens slightly and coats the back of a spoon, 2–3 minutes. Stir in Parmesan until melted and smooth.

• 6

  Step 6: Toss and emulsify

  Add drained fettuccine and the crispy bacon back into the sauce. Toss vigorously for 30–60 seconds, adding a splash of reserved pasta water as needed until the sauce turns glossy and clings to the noodles (start with 1/4 cup and add more if needed).

• 7

  Step 7: Finish and serve

  Taste and adjust salt and pepper. Toss through parsley if using. Serve immediately with extra Parmesan and a crack of black pepper.

Tips

• **Best mushrooms**: Cremini give the most “woodsy” flavor, but any mix works—slice thicker if using portobello.
• **No wine?** Use chicken stock; add 1 tsp lemon juice at the end to mimic brightness.
• **Sauce too thick/thin**: Loosen with pasta water; thicken by simmering 1–2 minutes more before tossing pasta.
• **Make it extra rustic**: Add a pinch of dried thyme or rosemary with the mushrooms (pantry staple).
• **To serve with**: A simple leafy salad with a sharp vinaigrette or garlic bread.
• **Storage**: Keeps 2 days in the fridge. Reheat gently with a splash of water or milk/cream to bring the sauce back to life.

Nutrition (per serving, estimate)