Pasta alla boscaiola with mushrooms
Recipe type: First course
Cuisine: Tuscan
Prep time: 
Cook time: 
Total time: 
Serves: 4
You'll need
  • 1 white onion
  • 1 shallot
  • 2 tablespoons of extra virgin olive oil
  • 150 g of guanciale, or pancetta
  • 350 g of fresh porcini
  • 150 g of chanterelles
  • 1 tablespoon of tomato paste
  • 150 ml of whole milk
  • Salt
  • Black pepper
  • 350 g dried penne
How to make it
  1. Slice finely the onion and the shallot and scrape them in a large frying pan with the olive oil and the cubed guanciale. Cook on medium heat for about 5 minutes or until the onion and the shallot are soft and translucent.
  2. Brush the mushrooms, cut them into cubes and add the mushrooms into the pan, then season with salt and ground black pepper. Lower the heat to the minimum and cook for about ten minutes, stirring often.
  3. Add a spoonful of tomato paste, then pour in the milk and stir to melt the tomato. Cook for 10 more minutes until the mushrooms are soft and to milk has created a thick creamy sauce. Adjust with salt and pepper. Turn off the heat and set aside.
  4. Meanwhile, bring the water for the pasta to the boil, then add the salt and cook the pasta.
  5. Cook the pasta al dente, drain it and set aside a cup of cooking water. Toss the pasta with the mushroom sauce and, if needed, add some cooking water to make it more creamy. Serve immediately.
Recipe by Juls' Kitchen at