Boscaiola for Champignons

Ingredients

• 400 g Penne Pasta (dry penne, cooked al dente)
• 150 g Bacon (diced; can use pancetta or guanciale)
• 1 piece Onion (medium, finely chopped)
• 2 cloves Garlic (minced)
• 200 g Mushrooms (sliced; any edible variety)
• 120 ml Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
• 60 ml Chicken Stock (optional, adds depth)
• 200 ml Heavy Cream (35% fat, adds richness)
• 50 g Parmesan Cheese (freshly grated)
• 30 g Pecorino Cheese (freshly grated, sharper than Parmesan)
• 30 g Unsalted Butter (cut into cubes)
• 1 tsp Black Pepper (freshly ground)
• 0.5 tsp Salt (adjust to taste; pasta water already salted)
• 1 tbsp Olive Oil (optional, for cooking bacon if desired)

Instructions

1. Prep Ingredients

   Dice the bacon, finely chop the onion, mince the garlic, slice the mushrooms, and grate both Parmesan and Pecorino cheeses.

   Time: PT5M

2. Boil Pasta

   Fill a large pot with water, add a generous pinch of salt, bring to a rolling boil, then add the penne and cook until al dente according to package instructions.

   Time: PT10M

   Temperature: 100°C

3. Render Bacon

   While the pasta cooks, heat the skillet over medium heat and add the diced bacon. Cook until crisp and the fat has rendered.

   Time: PT5M

   Temperature: Medium heat

4. Sauté Aromatics

   Add the butter (or a splash of olive oil) to the skillet with the bacon, then stir‑in the onion and garlic. Cook until the onion becomes translucent.

   Time: PT3M

   Temperature: Medium heat

5. Cook Mushrooms

   Add the sliced mushrooms to the pan and sauté until they release their moisture and turn golden.

   Time: PT4M

   Temperature: Medium heat

6. Deglaze with Wine

   Pour the white wine into the skillet, stirring to loosen any browned bits. Let it simmer until reduced by about half.

   Time: PT3M

   Temperature: Medium heat

7. Add Stock

   Stir in the chicken stock (if using) and let the mixture simmer for another 2 minutes.

   Time: PT2M

   Temperature: Medium heat

8. Incorporate Cream

   Reduce the heat to low, pour in the heavy cream, and stir gently for 2 minutes until the sauce thickens slightly.

   Time: PT2M

   Temperature: Low heat

9. Finish with Cheese

   Add the grated Parmesan and Pecorino, stirring until fully melted and the sauce is glossy.

   Time: PT1M

   Temperature: Low heat

10. Combine Pasta and Sauce

    Drain the pasta, reserving 1 cup of cooking water. Add the pasta to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until the desired creaminess is reached.

    Time: PT2M

    Temperature: Low heat

11. Season and Serve

    Season with freshly ground black pepper and a pinch of salt if needed. Serve immediately, optionally garnished with extra grated cheese.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

70g

Fat

20g

Fiber

3g