Easy Penne Boscaiola Recipe with Bacon and Mushrooms – Italian Style Pasta Dinner

Boscaiola, meaning “woodsman-style,” perfectly captures the essence of this comforting Italian pasta. With its earthy mushrooms, smoky bacon, and velvety cream sauce, this dish transports you to a cozy cabin in the woods with every bite.
What Makes Boscaiola Special?
The star of this dish is undoubtedly the mushrooms. We use a mix of cultivated and wild varieties to create a deep, complex flavor profile. Dried porcini mushrooms add an extra layer of umami, while bacon lends a delicious smokiness reminiscent of a wood-burning fire.
Perfecting Your Mushroom Game
To elevate your Boscaiola, consider these mushroom tips:
- Use a variety of mushrooms for depth of flavor
- Rehydrate dried porcini in white wine for an flavor boost
- Cook fresh mushrooms until well-browned for maximum taste
Creating the Ultimate Boscaiola Sauce
Our sauce combines the earthy mushrooms with sweet onions, aromatic garlic, and fresh thyme. A splash of white wine deglazes the pan, while crushed tomatoes and a touch of cream create a luxurious base that clings perfectly to the pasta.
Penne Boscaiola Recipe
Ingredients
- 1 ounce (30g) dried porcini mushrooms
- 3/4 cup (180ml) dry white wine
- 6 slices thick-cut smoked bacon (about 6 ounces; 170g), cut into thin strips
- 1 pound (450g) mixed fresh cultivated and wild mushrooms, such as cremini, shiitake, maitake, hedgehog, or oyster, woody ends trimmed, thinly sliced
- Extra-virgin olive oil, as needed
- 1 medium onion (about 7 ounces; 200g), sliced
- 3 medium cloves garlic, minced
- 1 teaspoon minced fresh thyme leaves (from about 8 sprigs)
- Kosher salt and freshly ground black pepper
- 1 (28-ounce; 795g) can peeled whole tomatoes and their juices, crushed by hand or coarsely puréed with an immersion blender
- 1 pound (450g) dried tubular pasta, such as penne or rigatoni
- 3/4 cup (180ml) heavy cream
- 1/4 cup minced fresh parsley leaves and tender stems (about 1/2 medium bunch)
- 1 ounce (30g) freshly grated Parmigiano-Reggiano cheese, plus more for serving
Directions
- Soak porcini mushrooms in hot white wine for 10 minutes. Squeeze dry and chop, reserving the wine.
- In a Dutch oven, cook bacon until browned. Remove with a slotted spoon.
- Add fresh and porcini mushrooms to the bacon fat. Cook until browned, about 8 minutes.
- Stir in onion, garlic, and thyme. Cook until softened and golden. Season with salt and pepper.
- Return bacon to the pot. Add tomatoes and strained porcini wine. Simmer and season.
- Cook pasta until just shy of al dente. Reserve 2 cups of pasta water before draining.
- Stir cream into the sauce. Add pasta and simmer, adding pasta water as needed, until al dente and sauce coats pasta.
- Remove from heat. Stir in parsley and cheese. Serve with extra cheese.
Pro Tips for Perfect Penne Boscaiola
- Don’t rush the mushroom browning process – it’s key for developing flavor
- Finish cooking the pasta in the sauce for the best texture and flavor absorption
- Adjust the sauce consistency with reserved pasta water as needed
Nutrition Facts (per serving) | |
---|---|
998 | Calories |
46g | Fat |
115g | Carbs |
31g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 998 |
% Daily Value* | |
Total Fat 46g | 59% |
Saturated Fat 19g | 97% |
Cholesterol 91mg | 30% |
Sodium 949mg | 41% |
Total Carbohydrate 115g | 42% |
Dietary Fiber 12g | 44% |
Total Sugars 15g | |
Protein 31g | |
Vitamin C 34mg | 171% |
Calcium 267mg | 21% |
Iron 6mg | 34% |
Potassium 1257mg | 27% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |