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italian fettuccine boscaiola recipe
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Fettucine Boscaiola

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

Equipment

  • 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

Ingredients

  • 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

Instructions

  • 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!

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