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Instructions:
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Cook the Pasta:
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In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente.
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Reserve a cup of pasta water, then drain the pasta and set it aside.
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Prepare the Sauce:
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While the pasta is cooking, heat a drizzle of olive oil in a large skillet over medium heat.
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Add the pancetta and cook until it’s crispy and golden brown. This should take about 3–4 minutes.
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Add the onions and garlic, sautéing until soft and fragrant, about 2–3 minutes.
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Add the Mushrooms:
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Toss in the sliced mushrooms and cook until they release their moisture and become golden brown, around 5–6 minutes. Stir occasionally to avoid burning.
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If you’re using white wine, pour it in now, scraping up any bits from the bottom of the skillet. Let the wine cook off for about 2 minutes.
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Create the Creamy Sauce:
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Lower the heat and pour in the heavy cream. Stir everything together and bring it to a gentle simmer. Let the sauce thicken slightly for 2–3 minutes.
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Season with salt and pepper to taste.
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Combine with Pasta:
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Add the drained pasta to the skillet, tossing it in the creamy sauce to coat it completely. If the sauce is too thick, you can add a bit of the reserved pasta water until you reach your desired consistency.
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Grate some fresh Parmesan cheese over the top and toss it through the pasta.
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Serve and Garnish:
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Plate the pasta and sprinkle with fresh thyme or parsley for a pop of color and freshness. Add more Parmesan if you like!
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Tips for the Dreamiest Pasta:
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Use a mix of mushrooms: For added complexity, try a mix of cremini, shiitake, and porcini mushrooms.
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Don’t rush the pancetta: Let it crisp up well, as it adds a lot of flavor to the dish.
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For extra creaminess: You can add a tablespoon of butter to the sauce for a richer texture.
This pasta is creamy, savory, and full of flavor, perfect for a cozy night in or impressing guests. Enjoy your dreamy, creamy Pasta alla Boscaiola!
