Name: Orecchiette boscaiola
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 375 gram orecchiette pasta; 60 gram butter; 135 gram pancetta, chopped finely; 150 gram mushrooms, sliced thinly; 1 clove garlic, crushed; 1 teaspoon cracked black pepper; 300 millilitre cream; 1/2 cup (40g) finely grated parmesan cheese

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

Serves 4

Cook

15M

Ingredients

375 gram orecchiette pasta

60 gram butter

135 gram pancetta, chopped finely

150 gram mushrooms, sliced thinly

1 clove garlic, crushed

1 teaspoon cracked black pepper

300 millilitre cream

1/2 cup (40g) finely grated parmesan cheese

Method

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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