Pasta with porcini mushrooms and pancetta

    30 min

    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.

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    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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