Quick And Creamy Boscaiola Pasta Bacon And Mushroom Recipes

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PENNE BOSCAIOLA (WOODSMAN-STYLE PASTA WITH MUSHROOMS AND BACON) RECIPE



Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon) Recipe image

An earthy and smoky pasta dish rich with mushrooms, tomato, cream, and bacon.

Provided by Daniel Gritzer

Categories     Mains     Quick Dinners

Time 45m

Yield 4

Number Of Ingredients 14

1 ounce (30g) dried porcini mushrooms
3/4 cup (180ml) dry white wine
6 slices thick-cut smoked bacon (about 6 ounces; 170g), cut into thin strips
1 pound (450g) mixed fresh cultivated and wild mushrooms, such as cremini, shiitake, maitake, hedgehog, or oyster, woody ends trimmed, thinly sliced
Extra-virgin olive oil, as needed
1 medium onion (about 7 ounces; 200g), sliced
3 medium cloves garlic, minced
1 teaspoon minced fresh thyme leaves (from about 8 sprigs)
Kosher salt and freshly ground black pepper
1 (28-ounce; 795g) can peeled whole tomatoes and their juices, crushed by hand or coarsely puréed with an immersion blender
1 pound (450g) dried tubular pasta, such as penne or rigatoni
3/4 cup (180ml) heavy cream
1/4 cup minced fresh parsley leaves and tender stems (about 1/2 medium bunch)
1 ounce (30g) freshly grated Parmigiano-Reggiano cheese, plus more for serving

Steps:

  • Meanwhile, in a Dutch oven or large sauté pan, cook bacon over medium-high heat, stirring often, until browned, about 5 minutes. Using a slotted spoon, transfer bacon to a plate.
  • Add fresh mushrooms and chopped porcini to pot with rendered bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes. Add a splash of olive oil at any point if pot becomes too dry.
  • Add onion, garlic, and thyme and cook, stirring, until onion and garlic are softened and lightly golden, about 6 minutes; again, add olive oil as needed if pot becomes too dry. Season with salt and pepper.
  • Meanwhile, bring a pot of salted water to a boil. Add pasta and cook until just shy of al dente. Drain pasta, reserving about 2 cups of pasta-cooking water.

Nutrition Facts : Calories 675 kcal, Carbohydrate 64 g, Cholesterol 80 mg, Fiber 10 g, Protein 23 g, SaturatedFat 16 g, Sodium 965 mg, Sugar 11 g, Fat 35 g, ServingSize Serves 4, UnsaturatedFat 0 g

QUICK AND CREAMY BOSCAIOLA PASTA (BACON AND MUSHROOM)



Quick and Creamy Boscaiola Pasta (Bacon and Mushroom) image

I'm posting the original recipe, but will mention here, the changes I made, since I think that both are equally delicious. I subbed tortellini (any kind, though I used beef) for the .... well, actually, the recipe says, any pasta, though it recommends spaghetti. Tortellini worked well! And I subbed chorizo sausage for the bacon, since I had a lonely half a sausage in the freezer (about 100g). I sliced it thinly. I did use the mushrooms. And I added garlic. And I added fresh peas, lightly steamed, again, because I had them. I added them to the sauce in the last five minutes. Very versatile recipe!! Quick, easy, rich and delicious, mmmm! for pasta lovers everywhere! from Kitchen Classics : The Italian Kitchen

Provided by Karen Elizabeth

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

500 g pasta, your preference
1 tablespoon olive oil
6 slices bacon, chopped
200 g button mushrooms, sliced
625 ml cream
2 scallions, sliced
1 tablespoon freshly chopped parsley

Steps:

  • Cook the pasta in a large saucepan of rapidly boiling salted water until 'al dente'. Drain, return to the pan, and keep warm.
  • While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 5 minutes, or until golden brown.
  • Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.
  • Add the remaining cream, bring to the boil, and cook over high heat for 15 minutes, OR until the sauce is thick enough to coat the back of a spoon.
  • Stir the spring onion through the mixture.
  • Pour the sauce over the pasta, and toss to combine.
  • Serve sprinkled with the parsley.

Nutrition Facts : Calories 1024.4, Fat 60.1, SaturatedFat 33.5, Cholesterol 185.1, Sodium 165.2, Carbohydrate 99.9, Fiber 4.6, Sugar 4.4, Protein 22.4

FETTUCCINE BOSCAIOLA



Fettuccine Boscaiola image

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)

Provided by Chickee

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

cooking spray
4 slices bacon, cut into small pieces
1 brown onion, chopped finely
1 -2 garlic clove, crushed
150 g button mushrooms, thinly sliced
300 ml cream
1 tablespoon cornflour, mixed with
2 tablespoons cold water
1/4 cup fresh parsley, chopped
2 tablespoons grated parmesan cheese
salt and pepper
500 g fettuccine pasta (to serve)

Steps:

  • 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.

Nutrition Facts : Calories 656.6, Fat 31.1, SaturatedFat 16.9, Cholesterol 183.8, Sodium 168.3, Carbohydrate 76.1, Fiber 1, Sugar 1.8, Protein 19.1

CREAMY BACON CHICKEN BOSCAIOLA



Creamy Bacon Chicken Boscaiola image

Make and share this Creamy Bacon Chicken Boscaiola recipe from Food.com.

Provided by NathanJ

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 medium onions
3 slices bacon
1 teaspoon garlic paste
1 red pepper
500 g chicken fillets
2 cups penne pasta
1 cup pouring cream
3 tablespoons ketjap manis

Steps:

  • Dice and cook bacon, onions, red pepper and garlic paste in a shallow fry pan until soft. Remove from pan.
  • Cook chicken pieces in same shallow fry pan with butter until just cooked. Cook pasta at the same time as the chicken.
  • Combine cooked ingredients with cream and kecup manis. Simmer over a low heat for 10 minutes.
  • Add salt, pepper and serve.

Nutrition Facts : Calories 609.1, Fat 28.9, SaturatedFat 14.7, Cholesterol 150.4, Sodium 247.1, Carbohydrate 51.1, Fiber 7.2, Sugar 3.7, Protein 36.9

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