Straw and hay tagliatelle alla boscaiola

The straw and hay tagliatelle alla boscaiola are a typical first course of the 1980s but always present in the recipe books of our country. Delicious, creamy and quick to prepare, it is ideal when you want a classic dish that is good and beautiful to look at.

The simplicity of this dish, combined with its aroma and strong flavor, will surely impress your guests or your family!

Straw and hay tagliatelle alla boscaiola: ingredients for 4 people

  • 320 g of Tagliatelle or Fettuccine Straw and Hay
  • 400 g of frozen porcini mushrooms
  • 80 g of diced sweet bacon
  • 80 ml of cooking cream
  • 4 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • Parsley
  • Salt and pepper

How to prepare straw and hay tagliatelle alla boscaiola

To prepare our tagliatelle or fettuccine alla boscaiola, you must first chop the garlic and parsley, then let them dry in a pan with a drizzle of oil over low heat for about 2 minutes. Immediately after, add the mushrooms and let them cook for about 8 minutes over high heat, adding salt during cooking.

Meanwhile, sauté the bacon in a second pan and add it to the mushrooms letting the flavors blend over low heat for a couple of minutes. At this point add the cream, salt and pepper, and mix.

After having cooked the pasta in abundant boiling salted water, drain when al dente and toss over high heat with the sauce. Complete the dish with a pinch of chopped parsley and serve. Enjoy your meal!