Pasta with porcini mushrooms and pancetta

Pasta with porcini mushrooms and pancetta

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About this recipe: Known in Italy as 'Penne alla boscaiola', this is a traditional dish made of porcini mushrooms, pancetta and olives in a tomato or cream sauce. Make sure to pick a ridged pasta, such as penne or rigatoni, so it will trap the sauce better.


Serves: 4 

  • 400g penne pasta
  • 120g smoked pancetta or bacon, cubed
  • 3 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 400g porcini mushrooms, brushed clean and sliced
  • 300g cherry tomatoes, quartered
  • 40g black olives, pitted and chopped
  • freshly chopped parsley, to taste
  • grated Parmesan cheese, as needed

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Bring a pot of salted water to the boil and cook pasta according to package directions.
  2. Heat a non stick pan over medium heat; add pancetta and cook for 2 minutes or until just crisp and golden.
  3. Heat 3 tablespoons of oil in a pan over medium heat; add onion and cook for 3 minutes or until softened. Add the mushrooms, stirring to coat them in oil. Continue to cook for 10 minutes.
  4. Add cooked pancetta, tomatoes and olives; cook until the tomatoes are soft, about 5-7 minutes. Season the sauce to taste.
  5. Drain the pasta; add to the sauce. Cook together for about 1 minute, tossing the pasta so it coats with sauce. Add chopped parsley and serve with freshly grated Parmesan cheese.


You can try a variation by replacing tomatoes with cream.

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