Pasta alla Boscaiola is a beloved Italian dish known for its rich, earthy flavors inspired by the forest.
The name comes from “boscaiolo”, meaning woodsman, referring to the star ingredient: fresh mushrooms.
Traditionally made with pancetta, mushrooms, tomato, and cream, it is prepared in many regions of Italy with small variations—some include peas, others make it “white” without tomato, but the smoky flavor of pancetta remains essential.
This version recreates the classic, creamy Boscaiola found in Italian home kitchens and trattorias—simple, flavorful, and perfect for both weeknight dinners and Sunday feasts. Enjoy it hot and fresh for the best texture and aroma.
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy
Servings: 4
Ingredients
Penne rigate – 14 oz (400 g)
Yellow onion – 1 medium, finely chopped
Smoked pancetta – 8 oz (220 g), diced
Mixed fresh mushrooms – 1 ½ lbs (700 g), chopped
Tomato purée (passata) – ¾ cup (200 g)
Cooking cream or heavy cream – ¼ cup (50 ml)
Fresh parsley, finely chopped – to taste
Grated Parmigiano Reggiano – to taste
Salt – to taste
Black pepper – to taste
How to Make Pasta alla Boscaiola
Step 1 – Prepare the Pancetta
Dice the smoked pancetta into small cubes.
Step 2 – Brown the Pancetta
Place the pancetta into a large skillet over medium heat.
Cook until golden, crispy, and it releases its fat.
Do not add oil or butter.
Step 3 – Add the Onion
Add the chopped onion to the skillet.
Cook until softened and translucent, stirring often.
Step 4 – Prepare the Mushrooms
While the onion cooks, clean the mushrooms and cut them into small pieces.
Step 5 – Cook the Mushrooms
Add the mushrooms to the skillet.
Season with salt and black pepper and mix well.
Step 6 – Add the Tomato Purée
When the mushrooms soften, pour in the tomato purée.
Reduce the heat and simmer for 10 minutes.
Step 7 – Add the Cream
Stir in the cooking cream or heavy cream.
Continue simmering for another 10 minutes, until the sauce thickens.
Step 8 – Cook the Pasta
Boil the penne in salted water until al dente.
Drain and transfer directly into the skillet with the sauce.
Step 9 – Finish with Parsley
Add finely chopped parsley and toss well to combine.
Step 10 – Add Parmigiano Reggiano
Remove from heat and stir in plenty of grated Parmigiano Reggiano.
Serve & Enjoy
Serve immediately while the pasta is hot and creamy—this dish tastes best fresh!
Approximate Nutritional Facts (per serving)
(Based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~620 kcal |
| Carbohydrates | ~68 g |
| Protein | ~23 g |
| Total Fat | ~28 g |
| Saturated Fat | ~12 g |
| Fiber | ~4 g |
| Sodium | varies by pancetta |
| Sugar | ~6 g |
Pasta alla Boscaiola (Woodsman-Style Mushroom Pasta)
Notes
Ingredients
- Penne rigate – 14 oz (400 g)
- Smoked pancetta – 8 oz (220 g), diced
- Yellow onion – 1 medium, finely chopped
- Mixed fresh mushrooms – 1 ½ lbs (700 g), chopped
- Tomato purée (passata) – ¾ cup (200 g)
- Cooking cream or heavy cream – ¼ cup (50 ml)
- Fresh parsley, finely chopped – to taste
- Grated Parmigiano Reggiano – to taste
- Salt – to taste
- Black pepper – to taste
Instructions
Step 1 – Brown the Pancetta
Place diced pancetta in a skillet and cook over medium heat until crispy. No extra fat needed.Step 2 – Add the Onion
Stir in the chopped onion and cook until softened.Step 3 – Prepare the Mushrooms
Clean and chop the mushrooms into small pieces.Step 4 – Cook the Mushrooms
Add mushrooms to the skillet. Season with salt and pepper. Cook until softened.Step 5 – Add the Tomato Purée
Pour in the passata. Simmer for 10 minutes on low heat.Step 6 – Add the Cream
Stir in the cream and cook for another 10 minutes until the sauce thickens.Step 7 – Boil the Pasta
Cook penne in salted boiling water until al dente. Drain.Step 8 – Combine Pasta and Sauce
Transfer pasta into the skillet and toss well.Step 9 – Finish with Parsley and Parmigiano
Add chopped parsley and plenty of grated Parmigiano Reggiano. Mix and serve hot.
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