Baked pasta alla boscaiola with bacon and tomato is a rich and creamy first course, made with mushrooms, bacon, and cream. After baking, it becomes stringy and golden, perfect for an autumn lunch or a family Sunday. Discover the step-by-step recipe for an irresistible result. Below are other first course recipes.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Baked Pasta alla Boscaiola
- 17.5 oz orecchiette (you can also use penne, rigatoni or mezze maniche)
- 9 oz champignon mushrooms
- 9 oz smoked bacon (cubed)
- 10.5 oz tomato sauce
- 7 oz cooking cream (or béchamel sauce)
- 9 oz peas
- 1/2 onion
- 9 oz smoked scamorza (or mozzarella)
- 1 cup dry white wine
- 2 oz grated Parmesan cheese
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
Tools for Baked Pasta alla Boscaiola
- 1 Frying Pan
- 1 Pot
- 1 Baking Dish
Steps for Baked Pasta alla Boscaiola
In a large pan, heat the extra virgin olive oil and add the finely chopped onion. Let it soften over low heat until it becomes transparent.
Add the smoked bacon and let it brown well.
Deglaze with a cup of white wine and let it evaporate completely.
Add the sliced mushrooms and let them cook for about 10 minutes, until they are tender.
Pour the tomato sauce,
add the peas,
season with salt and pepper,
continue cooking for another 15 minutes over medium heat.
At the end of cooking, add the cooking cream
and mix until you get a rosy, creamy, and fragrant sauce.
Meanwhile, cook the pasta in plenty of salted water and drain it al dente.
Immediately dress it with the boscaiola sauce, mixing well.
Pour half of the dressed pasta,
add the smoked scamorza,
the Parmesan cheese,
then cover with the rest of the pasta.
Complete with more smoked scamorza and Parmesan cheese on top.
Bake in static mode at 392°F for 20-25 minutes, until the top is golden and slightly crispy.
Baked pasta alla boscaiola can be stored in the refrigerator for 2-3 days, in an airtight container. Heat it in the oven or microwave before serving.
Mozzarella or smoked scamorza: for a stronger taste, use scamorza.
Chili pepper: if you like spicier flavors, add a pinch to the sauce.
Short pasta: penne, rigatoni, or mezze maniche hold the sauce better.
In advance: you can assemble the dish a few hours before and bake it just before serving.
FAQ (Questions and Answers)
Can I use frozen mushrooms?
Yes, they are perfect for this recipe. Let them thaw and drain the excess water before cooking.
Can I freeze it?
Yes. Once cooked and completely cooled, you can freeze it and reheat it directly in the oven when needed.
Can I substitute the smoked scamorza?
You can use mozzarella, provolone, or caciocavallo for a more intense and stringy taste.
