Penne alla Boscaiola
Woodsman's pasta with mushrooms, sausage-rich pancetta and a little cream.
Prep
8 min
Cook
22 min
Total
30 min
Serves
4
Per serving
753 kcal
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Instructions
Step 1: Render the diced guanciale in the olive oil until crisp.
Step 2: Add the onion, garlic and sliced chestnut mushrooms and fry until browned.
Step 3: Stir in the passata and simmer, then add the double cream, salt and black pepper.
Step 4: Cook the penne in the salted water until al dente and toss it through the sauce.
Step 5: Finish with the grated parmesan and flat leaf parsley.
Ingredients
Quantities update automatically for 4 servings.
- 400 gPenne
- 300 gChestnut mushrooms — sliced
- 120 gGuanciale — diced
- 1 wholeOnion — finely chopped
- 200 gPassata
- 100 mlDouble cream
- 2 clovesGarlic — chopped
- 1 tbspOlive oil
- 50 gParmesan — grated
- 1 tspSalt
- ½ tspBlack pepper
- 2 ½ litreWater
- 10 gFlat leaf parsley — chopped
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 753 kcal
- Protein
- 25.3 g
- Carbohydrates
- 86.1 g
- Fat
- 34.3 g
- Saturated fat
- 15.4 g
- Fibre
- 5.6 g
- Sugar
- 8.9 g
- Sodium
- 1152 mg
These figures are estimates for general information only and are not medical or dietary advice.