Fettuccine Boscaiola

 Ok, let's cut the crap - CLICK HERE to download a PDF printable of this recipe to keep - Enjoy, Marylin xxx



  • 500g Fettuccine or pasta of your choice
  • 300ml cream
  • 6-8 shallots/spring onions - sliced (depending on thickness)
  • Small punnet of mushrooms - sliced
  • 1 large brown onion - diced
  • 4 cloves of garlic - crushed
  • 1 tsp ground nutmeg
  • 1 cup diced pancetta/bacon
  • 1/2 Bunch of fresh continental parsley - chopped
  • 1/2 cup grated parmesan cheese
  • S&P
  • 2-3 Tbsp Olive Oil


  1. In a deep, thick bottom pan sauté onion and garlic in olive oil until translucent on medium low heat. Add in sliced mushrooms.
  2. Add pancetta/bacon on medium heat until cooked. Add and sauté mushrooms until they are golden.
  3. In a separate pot, bring water to boil, then add a generous amount of salt and cook pasta to required time.
  4. Back to the sauce - add nutmeg, cream, shallots, S&P and 1/2 Cup of salted pasta water. (make sure to taste prior to adding salt)
  5. Add Parsley and parmesan and stir through then pop the lid on and turn the heat down to low and simmer till pasta is cooked.
  6. Once pasta is cooked, drain and add to sauce.

Served amazingly wth a rocket, pear, walnut and parmesan salad.

Enjoy! xx 

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