Pasta with mushrooms and pancetta boscaiola recipe recipe
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Total: 50 min Diners: 4
In Spain we eat a lot of international cuisine, but without a doubt Italian is one of our favorites. Pasta is always a clear winner when presented at the table, who doesn’t like it? In any of its many manifestations, sizes, temperatures, smells, flavors and sauces, the star ambassador of Italian gastronomy is pasta. It is undoubtedly one of the best inventions in the history of gastronomy for its infinite number of ways of preparation.
Also because it is a dish that can solve a quick dinner without much desire to cook, as it can help you to prepare the ultimate romantic dinner by making homemade pasta yourself (and beware that it can be regenerated from one day to the next). It is that if one stops to think, far from the types of pasta (corn, wheat, egg, rice…), there is no numerus clausus of sauces because all are adaptable to the taste of each one and the ingredients available in the fridge according to the given season.
Today’s recipe, this pasta with mushrooms and bacon, a tagliatelle alla boscaiola tagliatelle alla boscaiola. as they would say in the country of the boot, is one of the many examples of this since with two ingredients as a common denominator the rest vary in abundance depending on the region and the family where it is prepared. The determined origin of the boscaiola is not known because, as I said, perhaps it was just the chance of someone who opened the pantry and the fridge.
But what is known is that the etymology comes from “forest” and that it was a dish that was made a lot during the autumn and winter months using, as a base, mushrooms and bacon. From there, everyone can use the ingredients that you prefer and that you like and in fact there is the traditional one like this with tomato but also the white one that, instead of this, incorporates cream.
Despite the fact that the original recipe has fresh mushrooms, mushrooms in this case that being cultivated we have them all year round, a very good option are dehydrated mushrooms that will give a lot of flavor to the sauce and also the candied and preserved in a jar. In addition, to enhance the dish even more, it is very important to use a high quality cured bacon or we could also use a good guanciale – cured pork belly – as its salty and somewhat smoky flavor is much better than any other type of bacon or bacon from the supermarket (watch out for additives). The key? As with any pasta preparation, it’s essential to leave it al dente and bind the pasta instantly, completely, with a good, flavorful, homemade sauce.
How to make pasta with mushrooms and pancetta or pasta alla boscaiola
How to make pasta with mushrooms and pancetta or pasta alla boscaiola
Ingredients
. Egg noodles, 400 g Cured bacon or guanciale, 150 g Onion, 1/2 pc Garlic clove, 1 pc Mushrooms, 10 pc Crushed tomato, 150 g Grated Parmesan, 80 g Thyme, 1/2 teaspoon Rosemary, 1/2 teaspoon Salt, c/s Black pepper, c/s Extra virgin olive oil, 2 tablespoons
Step 1
Chop the garlic clove and the onion very finely, in brunoise, with the help of a sharp knife. Also chop the bacon by slicing it first into 5 mm thick strips and then into crosswise pieces. Remove the hard edges first. Clean the mushrooms well from dirt, cut the stem and cut them into quarters or sixths.
Step 2
Sauté the garlic with a little oil, always start with the fire off as garlic burns very easily. When it is lightly browned, add the chopped onion and cook over low heat until it is transparent and tender and begins to take some color. It is always advisable to add a little salt in this process as it helps it to cook.
Step 3
Add the bacon and sauté well over a lively heat until it becomes transparent and even starts to brown.
Step 4
Add the mushrooms and sauté over high heat, stirring constantly. When they are tender, add the crushed tomatoes and cook over low heat until the water evaporates and the sauce becomes thick. Adjust the salt and season with the thyme, rosemary and black pepper.
Step 5
Cook the pasta in plenty of boiling salted water according to the manufacturer’s instructions (it is advisable to use a quality pasta, it will greatly improve the recipe, in this case they are Cipriani tagliatelle) until al dente and, without draining too much, pour over the hot sauce, integrating everything very well.
Serve with a sprinkling of Parmesan cheese.
Easy recipe for pasta with mushrooms on video
To make it even easier for you to follow this recipe we leave you a video in which you can see how we prepare it with all the steps explained in detail.
