Amongst the most popular pasta sauces, boscaiola – Italian for woodman’s – is traditionally inspired by autumnal ingredients and flavours, although by now it is an all time favourite sauce recipe. Here it is presented in a low-gi/diabetic-friendly version.
Ingredients for 2 people:
- 200 g of whole wheat fusilli pasta
- 200 g of fresh mushrooms
- 80 g of diced bacon or pancetta
- 1 small glass of white wine
- 2 tablespoons of grated cheese
- 200 ml of double cream
- chopped parsley
- 1 small onion
- 1 clove of garlic
- extra virgin olive oil
- salt and pepper
Preparation & cooking time: 30 minutes
Preparation:
- Finely chop the onion and the garlic and gently fry the mixture in a pan in a couple of tablespoons of olive oil;
- Bring to boil a large pan for cooking the pasta;
- Add to the onion and garlic the diced bacon and let it fry until most of the fat is melted and soft;
- Add to the sauce the mushrooms halved or quartered and let them cook until soft;
- In the meantime cook the pasta in salted boiling water;
- Stir in the mushroom sauce the glass of wine and let it evaporate. Season lightly with salt and pepper to taste;
- Drain the pasta and stir in the mushroom sauce;
- Mix in the cream and the chopped parsley to the pasta;
- .Serve hot topped with grated Parmesan cheese.
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Che bontà 😋
È una delle mie ricette preferite e più veloci 🙏🏼❤️🙏🏼
ça parait délicieux. Merci Enzo pour toutes ces recettes.
Merci d’avoir lu mon blog, j’espère que vous y trouverez des informations intéressantes