Fettuccine Boscaiola Recipe

Cooking Directions

• STEP 1.Cook the fettuccine noodles according to package instructions until al dente.
• STEP 2.In a large skillet, cook the bacon until crispy. Remove from the skillet and set aside.
• STEP 3.In the same skillet, melt the butter and sauté the mushrooms until golden brown.
• STEP 4.Add the garlic and cook for another minute.
• STEP 5.Pour in the cream and bring to a simmer. Cook for a few minutes until the sauce thickens slightly.
• STEP 6.Stir in the cooked bacon and Parmesan cheese. Season with salt and pepper to taste.
• STEP 7.Add the cooked fettuccine noodles to the skillet and toss until well coated in the sauce.
• STEP 8.Serve the Fettuccine Boscaiola hot, garnished with parsley and extra Parmesan cheese.

Cooking Tips

• For a vegetarian version, you can omit the bacon and use vegetable broth instead of chicken broth.
• Feel free to add other vegetables like peas or spinach to the sauce for extra flavor and nutrition.
• To make the dish more indulgent, you can add a splash of white wine to the sauce while simmering.

Storage and Serving

• Fettuccine Boscaiola is best served immediately while it's still hot and creamy.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta in a skillet with a splash of cream or broth to keep it moist.