Fettuccine Boscaiola

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Fettuccine Boscaiola


  • 500g Fettuccine or pasta of your choice
  • 1 tablespoon olive oil
    1 large brown onion – diced
  • 3 cloves of garlic – crushed
  • 1 cup diced pancetta/bacon
  • 1/2 cup finely diced spring onion
  • 200 grams white mushrooms – sliced
  • 1 tsp ground nutmeg
  • 300ml light cream
  • 1/2 cup finely chopped flat leaf parsley
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (or to tasting)
  • grated parmesan cheese to serve


  1. Place a large pot of water to boil while we prepare the sauce.
  2. In a deep, thick bottom pan sauté onion with olive oil until translucent on medium low heat. Stir in garlic for a minute, until fragrant.
  3. Turn heat up to medium and brown off bacon. I don’t stir it too much as this helps crisp it up.
  4. Season water you have boiled with salt and cook pasta as per packet instructions.
  5. Back to the sauce, fold in sliced mushrooms and spring onion for a couple of minutes followed by ground nutmeg.
  6. Turn heat to low and stir in cream, parsley, pepper and taste prior to seasoning with salt as the bacon is salty and it may not need.
  7. Add 1/2 a ladle of pasta water to sauce  and stir through. Drain the remainder of pasta and fold into the sauce ensuring it is all evenly coated.
  8. Serve with grated parmesan.


    • Replace bacon with pancetta. 
    • Pairs delcious with a classic rocket, parmesan, walnut & pear 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.

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