Boscaiola Sauce Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy.
• STEP 2.Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown.
• STEP 3.Stir in minced garlic and cook for 1 minute until fragrant.
• STEP 4.Pour in heavy cream and bring to a simmer. Cook for 5 minutes until the sauce thickens slightly.
• STEP 5.Stir in grated Parmesan cheese until melted and well combined.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Serve the boscaiola sauce over cooked pasta and garnish with fresh parsley and extra Parmesan cheese.

Cooking Tips

• Use a good quality pancetta for the best flavor in the sauce.
• Add a splash of white wine to deglaze the skillet after cooking the mushrooms for extra depth of flavor.
• Feel free to add other ingredients like peas or spinach to the sauce for added texture and color.

Storage and Serving

• Leftover boscaiola sauce can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through.
• Serve the reheated sauce over freshly cooked pasta.