Fettuccine Boscaiola

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Fettuccine Boscaiola


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
2-3 Tbsp Olive Oil


  • In a deep, thick bottom pan sauté onion and garlic in olive oil until translucent on medium low heat. Add in sliced mushrooms.
  • Add pancetta/bacon on medium heat until cooked. Add and sauté mushrooms until they are golden.
  • In a separate pot, bring water to boil, then add a generous amount of salt and cook pasta to required time.
  • 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)
  • 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.
  • Once pasta is cooked, drain and add to sauce.
  • Served amazingly wth a rocket, pear, walnut and parmesan salad.

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Ciao I’m Marylin:

If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.

As a recipe developer, cookbook author (and wife and mum to a team of amateur food critics), in my Casa you’ll find delicious inspiration you can use every day.


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