In the fall, pasta alla boscaiola appears on the most Tuscan trattoria menus. As its name implies, mushrooms are a key component, with bosco meaning woods and a boscaiola meaning the woodcutter’s wife.
Taste the sauce and you immediately get the earthy flavour of mushrooms which a woodsmand would have collected in a small satchel while walking through the forest.
400 grams pasta
1 tablespoon olive oil
6 bacon slices, chopped
250 grams button mushrooms, slices
625 millimeters pouring cream
2 spring onions
1 tablespoon Italian parsley
Prepare all your ingredients.
Cook the pasta in a large sauce pan of rapidly boiling salted water until al dente. Drain and return to the pan to keep it warm.
Meanwhile, 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 a boil and cook over high heat for 15 minutes or until the sauce is thick enough to coat the back of a spoon. Stir in the spring onion.
Pour the sauce over the pasta and toss to combine. Serve, sprinkled with parsley.