Pappardelle Boscaiola

This hearty dish is Italian comfort food at its finest. Rich, creamy sauce mopped up with thick, silky pasta – yummo!
By Alejandro Franco
Photography & styling Bonnie Coumbe
Pappardelle Boscaiola

Pappardelle Boscaiola

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  • 180 g 180 bacon rashers

  • ¼ ¼ bunch fresh thyme

  • 375 g 375 Portobello mushrooms

  • 500 ml 500 cream

  • 500 g 500 fresh pappardelle pasta

  • 100 g 100 pecorino cheese, plus extra to serve

  • From the pantry
  • 2 cloves 2 garlic

  • 1 1 onion

  • Olive oil


  • Bring a pot of salted water to the boil. Finely chop half the bacon. Finely chop garlic and onion, chop thyme leaves, reserving a few for garnishing, cut mushrooms into 1cm slices and set aside.
  • In a hot frying pan or casserole dish, on high heat, drizzle a little olive oil and cook whole rashers of bacon for about 2 minutes on each side until golden brown and crispy. Remove and set aside as garnish.
  • In the same pan, sauté chopped bacon for 3 minutes or until golden brown, then add garlic, onion and thyme, cook for a further 3 minutes and add the mushrooms, cook for another 5 minutes and add cream, bring to the boil then turn down to low. Cook for another 10 minutes until it thickens, stirring occasionally.
  • Meanwhile, cook pasta according to packet instructions, drain and add to the sauce. Grate pecorino on top and stir well until the pasta is coated with sauce. Season with salt and pepper. Garnish with more freshly grated pecorino, the crispy bacon and remaining thyme leaves.

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Market tips...

For mates & dates

Use truffle pecorino and drizzle over truffle oil just before serving.

Cook’s tip

Separate pasta by hand before placing into hot, salted water so strands don’t stick to each other while cooking.

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