Pasta alla Boscaiola by @maritoemoglie_incucina

35 min

4 servings

🥓

150 g

Pancetta

🧅

75 g

Onion

🍄

200 g

Mushrooms

🫛

150 g

Peas

🧂

1.5 g

Salt

🫒

15 ml

Olive oil

🍅

300 ml

Tomato puree

🍝

250 g

Pasta

🥛

50 ml

Cream

🌿

4 g

Parsley

💧

4 l

Water

  1. Chop
    • onion
    • pancetta

    Finely chop the onion and cut the pancetta into thin strips.

  2. Boil
    • water
    • salt

    Bring the water to a boil in the large pot and season it with salt.

  3. Heat
    • olive oil
    • pancetta

    Heat the olive oil in the frying pan and fry the pancetta until crisp.

  4. Set
    • pancetta

    Remove the crisp pancetta from the pan and set it aside.

  5. Add
    • onion

    Add the chopped onion to the same pan and cook until softened.

  6. Add
    • button mushrooms

    Add the button mushrooms and cook until tender.

  7. Stir
    • peas
    • salt

    Stir in the peas and season the sauce with salt.

  8. Pour
    • tomato passata

    Pour the tomato passata into the pan and simmer the sauce gently.

  9. Cook
    • dry pasta
    • water
    • salt

    Cook the dry pasta in the boiling salted water until just shy of al dente.

  10. Drain
    • water
    • dry pasta

    Reserve a ladle of pasta cooking water and drain the pasta.

  11. Stir
    • heavy cream
    • water

    Stir the heavy cream into the tomato sauce and add reserved pasta water to make it creamy.

  12. Add
    • dry pasta
    • pancetta

    Add the drained pasta and reserved pancetta to the sauce.

  13. Toss
    • parsley

    Toss until coated and finish with parsley before serving hot.

Pasta alla Boscaiola by @maritoemoglie_incucina

35 min

4 servings

🥓

150 g

Pancetta

🧅

75 g

Onion

🍄

200 g

Mushrooms

🫛

150 g

Peas

🧂

1.5 g

Salt

🫒

15 ml

Olive oil

🍅

300 ml

Tomato puree

🍝

250 g

Pasta

🥛

50 ml

Cream

🌿

4 g

Parsley

💧

4 l

Water

Preparation Steps

  1. Step 1/13

    Finely chop the onion and cut the pancetta into thin strips.

    🧅onion
    🥓pancetta
    🔪chef's knife
    🪵cutting board

  2. Step 2/13

    Bring the water to a boil in the large pot and season it with salt.

    💧water
    🧂salt
    🍲large pot

  3. Step 3/13

    Heat the olive oil in the frying pan and fry the pancetta until crisp.

    🫒olive oil
    🥓pancetta
    🍳frying pan
    🥄wooden spoon

  4. Step 4/13

    Remove the crisp pancetta from the pan and set it aside.

    🥓pancetta
    🍳frying pan
    🥄wooden spoon

  5. Step 5/13

    Add the chopped onion to the same pan and cook until softened.

    🧅onion
    🍳frying pan
    🥄wooden spoon

  6. Step 6/13

    Add the button mushrooms and cook until tender.

    🍄button mushrooms
    🍳frying pan
    🥄wooden spoon

  7. Step 7/13

    Stir in the peas and season the sauce with salt.

    🫛peas
    🧂salt
    🍳frying pan
    🥄wooden spoon

  8. Step 8/13

    Pour the tomato passata into the pan and simmer the sauce gently.

    🍅tomato passata
    🍳frying pan
    🥄wooden spoon

  9. Step 9/13

    Cook the dry pasta in the boiling salted water until just shy of al dente.

    🍝dry pasta
    💧water
    🧂salt
    🍲large pot
    🥄wooden spoon

  10. Step 10/13

    Reserve a ladle of pasta cooking water and drain the pasta.

    💧water
    🍝dry pasta
    🥄ladle
    🧺colander
    🍲large pot

  11. Step 11/13

    Stir the heavy cream into the tomato sauce and add reserved pasta water to make it creamy.

    🥛heavy cream
    💧water
    🍳frying pan
    🥄wooden spoon
    🥄ladle

  12. Step 12/13

    Add the drained pasta and reserved pancetta to the sauce.

    🍝dry pasta
    🥓pancetta
    🍳frying pan
    🥄wooden spoon

  13. Step 13/13

    Toss until coated and finish with parsley before serving hot.

    🌿parsley
    🍳frying pan
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Vegetables, Legumes, Seasonings, Oils, Herbs, Water

Ingredients

Pancetta, Onion, Mushrooms, Peas, Salt, Olive oil, Tomato puree, Pasta, Cream, Parsley, Water

Notes

Pancetta (cut into strips), Onion (finely sliced), Mushrooms (champignon), Salt (to taste), Olive oil (to taste), Tomato puree (passata), Cream (panna), Parsley (to taste, for garnish), Water (pasta cooking water, used to create the sauce)

Allergens

to inform

Dietetics

Dietary regimen

to inform

Calories

540 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 68g, Fat: 20g, Fiber: 7g, Sugars: 9g, Saturated fat: 8g

Nutritional Information

Minerals

Sodium: 620mg, Potassium: 510mg, Calcium: 75mg, Iron: 3.2mg

Vitamins

Vitamin C: 15mg, Vitamin A: 135µg, Vitamin K: 65µg, Folate: 95µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, frying pan, large pot, colander, wooden spoon, ladle

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Tender, Crispy

Flavors

Savory, Umami, Tomato, Smoky, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 1 month (Store in a freezer-safe airtight container,Cream sauce may separate slightly after thawing,Thaw in the fridge before reheating)