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When the porcini mushrooms are in season, you can prepare a great pasta boscaiola with bacon, olives, tomatoes, garlic and parsley… let’s see how to do with Sonia!
Hi everyone and welcome to the GialloZafferano kitchen. When the porcini mushrooms are in season, you can prepare a great pasta boscaiola. How? Let’s see together what ingredients we’ll need:
• 4,2 oz (120 g) of smoked bacon
• 1,5 oz (40 g) of pitted black olives
• 10,5 oz (300 g) of cherry tomatoes
• fresh parsley
• 14 oz (400 g) of ridged pasta • olive oil
• pepper / salt
• 1 clove of garlic
• 1 onion
• 14 oz (400 g) of porcini mushrooms
Let’s prepare together the pasta boscaiola:
Begin by browning the smoked bacon in a small pan. In another pan, put the garlic, the oil, the chopped onion and, once browned, add the porcini mushrooms, that have been cleaned and cut. Cook the mushrooms for about 10 minutes on a high flame.
10 min. — high heat
After 10 minutes, add the smoked bacon, the tomatoes and the olives, cut into rings, to the mushrooms. Brown everything for 10 minutes more and, in the meantime, boil the pasta, so that when the pasta is cooked, the sauce will be ready, too.
10 min. — medium heat
The pasta is al dente, now drain, add plenty of chopped parsley… stir and, if you notice that the sauce is a bit dry, add a little of the pasta cooking water. Now toss in the pasta… and stir.
And here’s our pasta boscaiola! Finally, you can sprinkle some more parsley and… buon appetito. From Sonia and GialloZafferano, bye and see you next videorecipe.