Mushroom and Bacon Tomato Cream Pasta – Pasta alla boscaiola cremosa

Atsuko

November 11, 2024

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Atsuko

Founder of @Umami Sans Frontières

Indulge in a flavorful twist on Pasta alla Boscaiola, a dish inspired by the Italian countryside. “Boscaiola,” meaning “woodcutter” or “forest dweller,” hints at a rustic, earthy blend of ingredients straight from the forest. Imagine savory, crispy bacon combined with the deep, umami richness of mushrooms, all wrapped in a velvety tomato-cream sauce. It’s the perfect choice when you’re craving a pasta that’s both comforting and luxuriously creamy!

Expense

💵💵

Preparation

20 mins

Baking time

Rest time

Ingredients

1 Portions

Metric Imperial

87.5 g

Pasta of your choice
75 g

Mushrooms
37.5 g

Onion
62.5 g

Bacon
7.5 ml

Tomato paste
50 ml

Heavy cream
12.5 g

Butter or olive oil
25 g

Parmesan cheese
Salt, to taste
Pepper, to taste

Cooking time: 20 minutes

Ingredients:

For 4 people

350g Pasta of your choice
300g Mushrooms
1 Onion
250g Bacon
2 tablespoons Tomato paste
200g Heavy cream
40g–50g Butter or olive oil
50g–100g Parmesan cheese or shredded cheese of your choice (This recipe uses Grana Padano cheese)
Salt, to taste
Pepper, to taste
Parsley (if available), to taste

How to make it:

1/ In a large pot, bring plenty of water to a boil with a pinch of salt.

2/Grate the Parmesan cheese and set it aside.

3/ Wipe the mushrooms clean with a paper towel and cut them into bite-sized pieces. Finely chop the onion, and cut the bacon into bite-sized pieces.

4/ Heat a frying pan, add the bacon, and sauté until cooked. Then, transfer the bacon to a plate and set it aside.

5/ Once the water in the pot is boiling, add the pasta and cook until done.

6/ In the same pan used for the bacon, add about 15g of butter (or olive oil) and heat it. Then, add the onion and sauté until softened.

7/ Once the onion becomes translucent, add the mushrooms and continue sautéing.

8/ Add the tomato paste and stir to combine.

9/ Add the heavy cream and simmer over low heat.

10/ Add the sautéed bacon, mix well, and season with salt and pepper to taste.

11/ Drain the cooked pasta in a colander, then add it to the sauce in the frying pan and mix well.

12/ Add the Parmesan cheese and mix well. For extra richness, add the remaining butter, if desired, and stir until combined. (Adding butter enhances the depth of flavor.)

13/ Serve the pasta on a plate, and, if desired, top with chopped parsley and extra grated Parmesan cheese. Enjoy!

★ I chose large fusilli (Fusilli Gigantini) for this pasta—the shape holds the sauce beautifully, making every bite flavorful and easy to enjoy.

★ Since one of our kids isn’t fond of mushrooms, I finely chop them to keep them subtle, but feel free to slice them any way you like!

★ For convenience, I used pre-cut bacon in this recipe.

★ While I often reach for Parmesan, this time I experimented with Grana Padano, a cheese with a milder, creamier taste. Give it a try if you’re in the mood for something a bit different!

★ Stirring in grated cheese and butter at the end brings a deep, Umami richness 😋to the sauce. Adjust the butter to suit your taste.

★ This recipe was inspired by a craving for pasta in a deliciously creamy tomato sauce. The crispy bacon and earthy mushrooms blend perfectly with the rich tomato cream—making for a truly satisfying dish!