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three plate of fettucine boscaiola with a bottle of wine

Fettuccine Boscaiola

  • Author: Emma Lee
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 people 1x
  • Category: Main Course
  • Method: stovetop
  • Cuisine: Italian


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.


Units Scale
  • 1 onion (sliced)
  • 1 tbsp olive oil (extra virgin)
  • 2 garlic cloves (crushed)
  • 500 g chicken thigh fillets (thinly sliced)
  • 3 rashers bacon (trimmed, and sliced)
  • 250 ml white wine
  • 300 ml thickened cream
  • 1 tbsp seeded mustard
  • salt and pepper
  • 3 shallots
  • 400 g fettuccine (or your favourite pasta)
  • grana padano (or reggiano)


  1. 1. In a large frypan, saute the onion in oil for 3 minutes on medium heat.
  2. Add the bacon. Cook till for 2 minutes or until fragrant. Add the chicken and brown gently for a couple of minutes. Add garlic and cook for 30 seconds. I like to stir quite frequently so nothing sticks too much and all the flavours combine nicely!
  3. Add cream, wine, mustard. Stir till combined on a medium heat, then simmer for 30 minutes or until the sauce has thickened.
  4. When the sauce is starting to thicken, cook your chosen pasta according to the packet’s instructions. I generally work on 100g pasta per person, so for this recipe i cook 400-500g pasta
  5. Add cooked pasta to the sauce and mix thoroughly. Finish with a good sprinkle of freshly grated quality grana padano, some sliced shallots, a good pinch of salt flakes & freshly ground pepper.


Traditionally there are 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 your a fan!

Keywords: Bacon, Chicken, Fettuccine, Pasta, mid-week dinner