Papardelle alla Boscaiola or Woodmans style.
Creamy, rich and redolent of mushrooms.
Ingredients
- 3 Tbsp Pancetta diced small
- 1 Tbsp olive oil
- 3 Cup wild mushrooms, chopped coarsely any variety or just crimini
- 2 clove minced garllc
- 1½ Cup tomato passata
- 1 Cup Heavy Cream
- 1 Sprig each Sage,thyme and rosemary
- 1 LB Fresh papardelle Fettucine or even penne will do
- ⅓ Cup Parmeggiano Reggiano, grated
- Salt and G Black pepper to taste
Instructions
- In a 10-12 inch skillet. Heat olive oil and pancetta over medium heat.Stir and allow fat to render and pancetta to crisp. Remove and reserve. Add mushrooms and turn up the heat, add a small pinch of salt. Fry the mushrooms very well till nicely browned. Add garlilc and stir for about a minute.Add tomato and bring to a simmer. Add herbs sprigs. Meanwhile bring a generous amount of salted water to a boil. Stir to combine, lower heat and allow to cook for about 15 minutes. Remove the sprigs and stir in the cream. Cook pasta till just tender. Reserve about a half a cup of the pasta water. Drain pasta and place into sauce, gently stir and allow the sauce and pasta to meld. Add reserverd pasta water if getting too dry. Fold in grated parmesan and serve in warm bowls.
Notes
Guanciale is great for this rather than pancetta but can be hard to source.