A delicious Pasta Alla Boscaiola made with fresh or frozen mushrooms, pancetta, and a creamy sauce. This hearty dish combines flavors of sautéed mushrooms, smoked pancetta, and a rich tomato sauce. Perfect for a comforting meal any day of the week.
1: Bring a pot of lightly salted water to a boil.
2: For fresh mushrooms, clean them by scraping away the soil with a knife or a clean cloth, without rinsing under running water.
3: For frozen mushrooms, cook them directly from frozen in a skillet on high heat for 10 minutes.
4: In a non-stick skillet, brown the diced pancetta for 5 minutes.
5: Finely chop half an onion.
6: Heat two tablespoons of olive oil in a large skillet and sauté the chopped onion for a few minutes.
7: Add the mushrooms and after 5 minutes, add the tomato passata.
8: Add the pasta to the boiling water.
9: Cook the sauce for about 10 minutes, allowing it to thicken slightly; then add the cream, salt, and pepper, mixing well.
10: Drain the pasta and add it directly to the skillet with the sauce, sautéing for a few minutes.
11: Plate the pasta and top with the browned pancetta and a sprinkle of freshly chopped parsley.
