Penne alla Boscaiola

Heh, who knew having an eye infection for three days can give me time to cook loads of yummy food.

I was feeling hungry yesterday and I looked in the fridge, then the pantry, then back at the fridge. I had bacon, mushrooms, cream and some other vegetables. I decided on pasta, which seemed the easiest way to go. I boiled some Penne, and made half a batch of Boscaiola sauce to top it with.

Boscaiola sauce is made with bacon, mushrooms, onions, parsley and cream. This sauce was quick and tasty. I think I used the wrong type of mushroom, though. Oh well, most mushrooms taste the same anyway.

I think I am really getting the hang of cooking pasta. This recipe is a keeper.


Recipe

Adapted from here

Serves 4

500g pasta (I used Penne, but any pasta works fine)
1 tablespoon olive oil

1 brown onion, finely chopped
175g shortcut bacon rashers, chopped
200g Swiss brown mushrooms, thinly sliced
300ml thickened cream
1/3 cup flat-leaf parsley leaves, chopped

1. Boil a large pot of water. Once at a rolling boil, add a big pinch of salt and pour in the pasta. Cook according to packet instructions or until al dente. Drain.

2. Heat oil in a large frying pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is tender.


3. Add mushrooms. Cook for 3 minutes. Stir in cream and parsley. Bring to a gentle boil. Reduce heat to medium-low. Simmer for 5 minutes or until sauce is reduced slightly. Season with salt and pepper. Serve over pasta.