Description
Relatively quick to whip up, a big pot full of creamy bacon & chicken pasta with a glass of pinot gris on the dinner table is my idea of heaven.
Ingredients
Units
Scale
- 1 onion, thinly sliced
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- 500 g chicken thigh fillets, sliced
- 3 rashers bacon, trimmed, and sliced into a rough 1cm dice
- 250 ml white wine
- 300 ml thickened cream
- 1 tbsp seeded mustard
- salt and pepper
- 3 shallots, sliced
- 400 g fettuccine pasta
- grana padano (or reggiano)
Instructions
- Heat the olive oil in a large frying pan or shallow casserole over low-medium heat. Add the onion and cook for about 3 minutes until softened.
- Add the bacon and cook for 2–3 minutes. Add the chicken and cook until lightly browned, then stir through the garlic and cook for another 30 seconds.
- Add the cream, white wine and seeded mustard. Stir to combine, then gently simmer for about 30 minutes, until the sauce has reduced and thickened.
- While the sauce is simmering, cook the pasta in a large pot of salted water until al dente. Reserve a little pasta water before draining.
- Bring it all together. Add the drained fettuccine to the boscaiola sauce and toss through the parmesan and spring onions. Add a splash of reserved pasta water if needed, then season generously with salt and freshly cracked black pepper.
Notes
- Traditionally there are button mushrooms in boscaiola, but they aren’t my thing, so I omit them. Feel free to add them (with the bacon at the saute stage) if you are a fan!
- To cut down on the carbs a bit, throw in your favorite steamed green veggies and toss through, just before serving. Steamed peas, broccolini, and English spinach work a treat. And, as a Mum, I always try to sneak in added greens when no one is watching. Personally, I’m a boscaiola pasta with peas kinda girl!
- Don’t be shy when adding freshly ground pepper. The more the better I say!
- When cooking pasta from a packet, I like to cook my pasta a few minutes less than the packet states. Firstly, because I like al dente pasta, and secondly because the pasta will continue cooking when it’s added to the sauce.
- This recipe was cooked in my 30cm enamel braiser/shallow casserole.
- Please note all recipes on this website are in US measurements. Eg, 1 cup / 240ml, 1 tablespoon/15mls. Oven temperatures refer to a fan-forced oven.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 877
- Sugar: 6.4 g
- Sodium: 847 mg
- Fat: 32.9 g
- Carbohydrates: 83.2 g
- Protein: 48.3 g
- Cholesterol: 154.3 mg