Pappardelle Alla Boscaiola

Experience the rich, woodland flavors of Italy with Pappardelle alla Boscaiola, a comforting pasta dish that combines wide, ribbon-like pappardelle with a velvety mushroom cream sauce. Crafted with a medley of wild mushrooms—like porcini, cremini, and shiitake—this recipe celebrates earthy, umami richness, elevated by crispy pancetta, a splash of dry white wine, and the perfect hint of garlic. Finished with a luscious touch of heavy cream and a sprinkling of Parmesan cheese, the sauce clings deliciously to every strand of pasta. This one-pan wonder is easy to prepare in under 40 minutes, making it an ideal weeknight indulgence or dinner party centerpiece. Serve with crusty bread and a crisp glass of white wine for a truly authentic Italian dining experience!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Pappardelle pasta
• 150 grams Pancetta
• 300 grams Mixed wild mushrooms (e.g., cremini, porcini, shiitake)
• 200 milliliters Heavy cream
• 100 milliliters Dry white wine
• 2 pieces Garlic cloves
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Olive oil
• 1 tablespoon Butter
• 50 grams Grated Parmesan cheese, plus extra for serving
• 1 to taste Salt
• 1 to taste Ground black pepper

Directions

Step 1

Bring a large pot of salted water to a boil, and cook the pappardelle pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.

Step 2

While the pasta is cooking, heat a large skillet over medium heat and add the olive oil and butter. Once the butter has melted, add the diced pancetta and sauté for 5-6 minutes until golden and slightly crispy.

Step 3

Add the minced garlic to the skillet and sauté for 1 minute, stirring frequently to prevent burning.

Step 4

Add the mixed wild mushrooms to the skillet and cook for 5-7 minutes until the mushrooms release their moisture and become golden brown.

Step 5

Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until reduced by half.

Step 6

Reduce the heat to low and stir in the heavy cream. Let the sauce gently simmer for 5 minutes, allowing it to thicken slightly. Season with salt and ground black pepper to taste.

Step 7

Toss the cooked pappardelle pasta into the skillet with the sauce, adding a splash of the reserved pasta cooking water if the sauce is too thick. Mix well to coat the pasta evenly.

Step 8

Stir in the grated Parmesan cheese and chopped parsley. Cook for an additional 1-2 minutes, stirring gently to combine.

Step 9

Serve immediately with extra grated Parmesan on top and a sprinkle of fresh parsley for garnish.

Nutrition Facts

Serving size	(1263.9g)

Amount per serving	% Daily Value*
Calories	3573.3

Total Fat 193.5g	0%
Saturated Fat 86.2g	0%
Polyunsaturated Fat 3.0g
Cholesterol 403.6mg	0%
Sodium 5716.6mg	0%
Total Carbohydrate 318.4g	0%
Dietary Fiber 16.0g	0%
Total Sugars 12.4g
Protein 113.5g	0%

Vitamin D 23.2IU	0%
Calcium 685.8mg	0%
Iron 11.9mg	0%
Potassium 2315.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 13.1%

Carbs: 36.7%