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three plates of fettucine boscaiola on a table with wine and grated parmesan

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.


  • 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)


  1. 1. In a large frying pan, 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 medium heat, then simmer for 30 minutes or until the sauce has thickened.
  4. When the sauce thickens slightly, 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 of pasta. Don’t forget to reserve a little pasta water (a couple of tablespoons) to add to the sauce
  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 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!

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