Spaghetti Boscaiola

Spaghetti Boscaiola

I have read so many good food blogs lately, and decided to make one myself. The name reflects how I feel all the time after a good meal or desert. My favourite food is bacon, mushrooms and chocolate, I firmly believe that any recipe is better with either one added.


This is one of my favourite go-to-recipes for my quick night meal, which includes both mushrooms and bacon. When you are home from a long day of work and you want something warm, comforting and familiar.

Spaghetti Boscaiola

5 rashers of bacon, thinly sliced
40g of butter
400g swiss mushrooms, thinly sliced
3 green shallots, thinly sliced
425ml (1 3/4 cups) pouring cream
handful of flat-leaf parsley, chopped
30g (1/3 cup) shredded parmesan, to serve



Boil some water and season the water generously and cook pasta following the packet directions until al dente.

Place the bacon into a cold pan and turn the heat to medium high.

Let the bacon fat render out and become crispy. Remove the bacon with a slotted spoon (remove some bacon fat if you prefer less oily)

Melt the butter in the same pan. Sauté the mushrooms , season with salt and pepper. Add shallots and bacon, stir to mix.

Stir in cream, season and simmer for 5mins or until sauce is reduced  slightly.

Drain the pasta and return to hot pan. Pour over the sauce and add parsley, toss til combined. Served with parmesan cheese.