Fettucine Boscaiola Recipe ??

[Trish]

Please help me

I am so craving some Fettucine Boscaiola and can't find a decent recipe anywhere. Anytime I have had it, it's been a creamy sauce. But every recipe I find for it it's tomato based. Surely I am thinking of the right thing.

Do any of you wise women have a recipe for this delicious dish ??

[Pandora]

Something like this?

Fettuccine Boscaiola

Ingredients (serves 4)

• 400g fettuccine pasta
• 3 teaspoons cornflour
• 1 cup Carnation Light & Creamy Evaporated Milk
• 1/2 cup salt-reduced chicken stock
• 125g 97% fat-free bacon, chopped
• 2 garlic cloves, crushed
• 1 brown onion, finely chopped
• olive oil cooking spray
• 150g button mushrooms, sliced
• 1/4 cup flat-leaf parsley, chopped

Method

1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.
2. Blend cornflour and 1 tablespoon of milk to a smooth paste. Add remaining milk, stock, and salt and pepper.
3. Heat a non-stick frying pan over medium-high heat. Add bacon, garlic and onion. Spray with oil. Cook, stirring, for 6 minutes or until golden. Add mushrooms. Cover. Cook, stirring every minute, for 4 minutes or until mushrooms are tender.
4. Drain pasta. Set aside. Return saucepan to stovetop over medium heat. Add milk mixture. Cook, stirring, for 2 minutes or until sauce just comes to the boil. Add pasta, bacon mixture and parsley. Reduce heat to low. Toss until heated through. Season with pepper. Serve.

Source
Super Food Ideas - September 2004 , Page 70

[Danni]

sounds like carbonara to me?

[Trish]

I think it's that boscailola has mushies in it and cabonara traditionally doesn't. "I think"

ETA, thanks for the recipes girls. I just sent DP up to the shop to buy some stuff. Hope it turns out nice. My fettucini is never cooked enough, so this time I asked him to get fresh pasta !!

[Pandora]

yeah, boscaiola usually has eggplant as well I think..

ETA: I think its the tomato based versions that have the eggplant..

[Rouge]

Carbonara is an eggy sauce, bascaiola is a cream sauce and yes there is mushies.

*hugs*
Cailin

[Trish]

See Cailin, I knew that you would know. Also thought you'd have a recipe for me too

[Rouge]

HAHAHAHA Yep I have a few recipes But I'm being a lard butt...

The basics are the same... I'll find one similar to mine...

ETA: Ok Mine is basically...

Ham
Mushies
Onion
Cream
Fresh Parmesan or Peccorino (hard)
And either Masterfoods Italian Herb mix or half & half of basil & oregano (dried)

I will cook up a finely diced onion in some olive oil add the herbs to the cooked onion, add a splash of white wine (this is my alteration), then cook up the ham & mushies (you can finely dice the mushies for a more even taste or just slice them whichever you prefer). Then add the cream and allow to reduce to a thickness you desire. Then add a generous handful of cheese and stir through with the pasta. I also add a splash of truffle oil just before adding the cheese for that extra mushy flavour. And if you prefer you can add shallots rather than onion, I just wouldn't fry them up just add them whenever you feel like it (depends how crunchy you like your shallots). We often have it with Penne rather than fettuccine.

*hugs*
Cailin

[Trish]

Thanks Cailin. You always have yummy recipes. It's ok, don't get off your butt though, enjoy sitting and resting for a while.

[Rouge]

I've added it for ya hon

*hugs*
Cailin

[Trish]

Thanks Cailin.

Well I made some up last night and it was very yummy. My only complaint is that next time i will have to make more sauce, wasn't enough for the ammount of pasta this huge family needs.

Was eaten by all though, with no complaints. Like they'd be game to complain anyway.

[Rouge]

Yeah Sorry I should have given measurements. I normally do 300 mls of cream reduced for us, or 600mls if there's 4 adults. But I do like a reduced sauce.

Glad to hear it was tasty. And you can get cheap truffle oil at your local deli, I have truffle infused olive oil (which gives a similar taste although not as strong and not as exxy) was $30 for the bottle but I've had it for 2 yrs and its still going strong. I use it in scrambled eggs, soup, casseroles, risotto and pasta it gives a great flavour.

*hugs*
Cailin