Fettuccine Boscaiola

How to Make Fettuccine Boscaiola

If you’re looking for a creamy and indulgent Fettuccine Boscaiola recipe but want to avoid using cream, then you’re in luck! This recipe uses a unique combination of two types of cheese, mascarpone and pecorino, to create a luxurious and velvety sauce that will have you going back for seconds.

The addition of Italian sausage and mushrooms adds a hearty and satisfying texture to the dish, making it perfect for a comforting dinner on a cold night. Even Nonna couldn’t resist asking for the recipe, despite it being a departure from tradition.

So why not give this creamy Fettuccine Boscaiola a try and see for yourself just how delicious it can be without cream?

Watch the Fettuccine Boscaiola video recipe:

How To Make Fettucine Boscaiola Like an Italian

fettuccine boscaiola

Vincenzo’s Top Tips To Make Fettuccine Boscaiola

PRESS it down

Pressing the sausages down makes them easier and faster to cook.

You can use WATER

If you prefer not to use wine, you can use the same amount of water instead for fettuccine boscaiola.

Soak it up with pasta water

Don’t be afraid to add the pasta water in; the fettuccine will soak it up.

italian fettuccine boscaiola recipe

Fettucine Boscaiola

Vincenzo's Plate
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 2


  • Small paring knife
  • Plate to hold + cut sausages
  • fork to press sausages
  • Large saucepan
  • Garlic press
  • wooden spoon
  • Large pot (to boil pasta) to boil pasta
  • Tongs to remove pasta from water


  • Egg fettucine or Egg tagliatelle
  • 2 Italian pork and Fennel sausages
  • 200 grams Sliced mushrooms 7 oz. Any variety
  • 3 tbsp Pecorino cheese
  • 3 tbsp Mascarpone cheese
  • 2 cloves Garlic
  • Bunch of parsley
  • ½ glass White wine About ½ cup
  • 4 tbsp Extra Virgin Olive Oil EVOO
  • Salt & pepper
  • 1 tbsp Rock salt for boiling the pasta


  • Time to start the fettuccine boscaiola recipe! Using a small paring knife, remove the sausage casings then press the sausages down using a fork on a plate.
  • Place the pan on your stove and turn the heat to medium before pouring in 4 tablespoons of extra virgin olive oil and then add the sausages. Make sure to keep pressing the sausages as they cook, trying to separate them into smaller pieces.
  • Crush the garlic, adding it to the pan then add the mushrooms and stir to combine the flavors.
  • Once the meat starts to brown for the fettuccine boscaiola, it’s time to add the wine.
  • The meat mixture will take about 10 minutes to cook. During this time, make sure to continue breaking down the sausage mince using a wooden spoon until you have smaller pieces.
  • While this continues to simmer, add 5L of water to a large pot and when it boild, add 1 tablespoon of rock salt.
  • Then, add the pasta to the salted boiling water and give it a quick stir.
  • Follow the length of time for your pasta; mine will take about 7 minutes.
  • Season your meat mixture with salt and a generous helping of pepper and stir to combine. Keep cooking until the mixture thickens slightly and there is very little liquid.
  • Add some parsley to the meat and gently cook on a low heat until the pasta is ready.
  • Don't forget to grab a mug full of pasta water for the fettuccine boscaiola sauce before tipping out the pot!
  • Add the al dente pasta into the same pan with the meat mixture using tongs or a hand sieve.
  • Next, add the mascarpone in and stir until it melts.
  • Add about half a mug of pasta water then stir - Or toss if you’re able to!
  • Take the pan off the stove and add the pecorino and remaining parsley. Toss to create a delicious creamy fettuccine boscaiola.
  • E ora si mangia, Vincenzo’s Plate….Enjoy!


Keyword cheese, Creamy
Tried this recipe?Let us know how it was!

How to serve Fettuccine Boscaiola

Add your desired portion of this rich, creamy fettuccine bascaiola to your favorite serving dishes. It’s important to get a generous helping of the sauce, mushrooms, and sausage bits on top of the pasta. Don’t forget the finishing touch – an extra sprinkle of pecorino romano cheese! 

You can also add parmesan cheese to this dish – Don’t be afraid to add extra cheese, you can never go wring with more!  



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5 Responses to Fettuccine Boscaiola

  1. Chris June 18, 2022 at 1:27 PM #

    I tried to do this using passata instead of the cheeses. I think I used too much oil. Next time I will use 2tbs oil and maybe cut it with Chicken stock instead of wine/water. Thoughts?

  2. Bryant Schoenherr August 9, 2022 at 1:22 PM #

    Wow, just prepared and served the fettuccine boscaiola a ma famille. It was so delicious Vincenzo ! It is a hearty dish as you say, but I had to have just a little more! I’m still savoring the pepper, garlic and mascarpone as I type this. I can’t tell you how much I’m happy to come across your recipes and enjoyable videos.

    • Vincenzo's Plate May 5, 2023 at 2:07 AM #

      ! I am thrilled to hear that you and your family enjoyed it, and that you were able to savor the different flavors in the dish. It means a lot to me that my recipes and videos have brought you joy and inspiration in the kitchen. I hope you continue to have fun experimenting with new dishes and flavors, and please feel free to reach out if you have any questions or suggestions for future recipes.

  3. FredFred June 7, 2023 at 3:05 AM #

    5 stars
    Tried many of your pasta’s. This one is easy and has great taste. Italian sausage is a problem to find. Using pig sausage did OK.

    • Vincenzo's Plate June 10, 2023 at 3:36 AM #

      Sometimes, substitutions can still result in a delicious outcome. It’s all about making the most of the ingredients available to you. Thank you for sharing your experience, and I hope you continue to enjoy exploring more pasta recipes. Buon appetito!

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