Quick & Easy

Orecchiette boscaiola

Boscaiola sauce is a creamy mushroom and bacon sauce that is perfect for a pasta dish designed to tempt even the fussiest of palates. It's great served on orecchiette as the sauce clings to the big pasta ears, making every mouthful delicious.
Alan Benson/Marie-Helene Clauzon

Orecchiette boscaiola




1.Cook pasta in large saucepan of boiling water, uncovered, until just tender. Drain.
2.Melt butter in medium frying pan. Cook pancetta, stirring, 5 minutes. Add mushrooms and garlic, stirring, 3 minutes, until aromatic.
3.Add pepper and cream. Simmer, uncovered, about 5 minutes, or until sauce reduces by half.
4.Add cheese. Stir over low heat, 2 minutes, or until cheese melts. Combine pasta and sauce in large bowl, to serve.

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