Is it possible to create creamy Fettuccine Boscaiola without cream?
My fettuccine boscaiola recipe uses two types of cheese: mascarpone, and pecorino to create the most decadent cream. This combination helps create an addictive sauce and the Italian sausage and mushrooms add a delicious heartiness to the meal. It’s not traditional but even Nonna asked me for the recipe – she couldn’t resist!
Egg fettucine or egg tagliatelle
2 Italian pork and fennel sausages
200g/7 oz sliced mushrooms (any variety)
3 Tbsp pecorino cheese
3 Tbsp mascarpone cheese
2 garlic cloves
Bunch of parsley
Half glass of white wine (about ½ cup)
4 Tbsp Extra Virgin Olive Oil (EVOO)
Salt & pepper
1 Tbsp rock salt (for boiling the pasta)
1 small paring knife
Plate (to hold + cut sausages)
1 fork (to press sausages)
1 large saucepan
1 large pot (to boil pasta)
Tongs (to remove pasta from water)
- 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.
VINCENZO’S PLATE TIP: Pressing the sausages down makes them easier and faster to cook.
- 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.
VINCENZO’S PLATE TIP: If you prefer not to use wine, you can use the same amount of water instead for fettuccine boscaiola.
- 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!
VINCENZO’S PLATE TIP: Don’t be afraid to add the pasta water in; the fettuccine will soak it up.
- Take the pan off the stove and add the pecorino and remaining parsley. Toss to create a delicious creamy fettuccine boscaiola.
How to Serve:
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!
E ora si mangia, Vincenzo’s Plate….Enjoy!
Here are 2 more Mushroom Pasta Recipes you must try:
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