Easy Carbonara Boscaiola Fettuccine Recipe for Dinner

Name: Easy Carbonara Boscaiola Fettuccine Recipe for Dinner
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 400 grams Fettuccine pasta (Cooked al dente); 150 grams Prosciutto or Pancetta (Diced); 200 grams Mushrooms (Sliced (e.g., cremini or button)); 2 cloves Garlic (Minced); 2 whole Large eggs (Plus 2 additional yolks); 100 grams Parmesan or Pecorino cheese (Freshly grated, plus extra for serving); 1 tablespoon Olive oil (For sautéing); To taste Salt; To taste Black pepper (Freshly ground); 50 ml Heavy cream (Optional, for a richer Boscaiola sauce); 1/2 cup Reserved pasta water (For sauce consistency)

Discover how to prepare a rich and creamy Carbonara Boscaiola Fettuccine. This recipe combines the classic Italian carbonara with the hearty flavors of boscaiola, featuring crispy prosciutto, fresh mushrooms, and a velvety egg-based sauce, perfect for a satisfying meal. Learn to master this delightful pasta dish in your own kitchen for a truly authentic Italian experience.

#Pasta

#Italian

#Carbonara

#Boscaiola

#Fettuccine

#Creamy

#Dinner

#Quick meal

#Prosciutto

#Mushroom

Plated Carbonara Boscaiola Fettuccine

Recipe Information

15m

Prep Time

10m

Cook Time

25m

Total Time

Servings

Medium

Italian

English

Nutrition (per serving)

650

Calories

30g

Protein

65g

Carbs

30g

Fat

Creamy Pasta with Prosciutto and Mushrooms

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Combining the ingredients in the pan

Instructions

0/6 completed

1
Cook fettuccine according to package instructions until al dente. Before draining, reserve about 1/2 cup of pasta water. Drain and set aside.
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8m
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Cook fettuccine according to package instructions until al dente. Before draining, reserve about 1/2 cup of pasta water. Drain and set aside.
8m
Ensure pasta is al dente as it will continue to cook slightly when combined with the sauce.
2
In a large pan, heat olive oil over medium heat. Add diced prosciutto/pancetta and cook until crispy and golden brown. Remove prosciutto/pancetta from the pan, leaving the rendered fat.
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4m
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In a large pan, heat olive oil over medium heat. Add diced prosciutto/pancetta and cook until crispy and golden brown. Remove prosciutto/pancetta from the pan, leaving the rendered fat.
4m
Cooking prosciutto slowly renders its fat and makes it extra crispy.

3
Add sliced mushrooms to the same pan with the rendered fat and sauté until softened and lightly browned. Add minced garlic and cook for another minute until fragrant.
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5m
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Add sliced mushrooms to the same pan with the rendered fat and sauté until softened and lightly browned. Add minced garlic and cook for another minute until fragrant.
5m
Don't overcrowd the pan with mushrooms; cook in batches if necessary for proper browning.
4
In a medium bowl, whisk together the whole eggs, egg yolks, grated Parmesan/Pecorino cheese, black pepper, and a pinch of salt. If using, whisk in the heavy cream.
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2m
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In a medium bowl, whisk together the whole eggs, egg yolks, grated Parmesan/Pecorino cheese, black pepper, and a pinch of salt. If using, whisk in the heavy cream.
2m
Ensure the cheese is finely grated for a smooth sauce.
5
Add the cooked fettuccine, sautéed mushrooms and garlic, and crispy prosciutto/pancetta to the pan. Pour the egg and cheese mixture over the pasta. Quickly toss everything together using tongs, adding a splash of reserved pasta water as needed to create a creamy sauce.
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4m
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Add the cooked fettuccine, sautéed mushrooms and garlic, and crispy prosciutto/pancetta to the pan. Pour the egg and cheese mixture over the pasta. Quickly toss everything together using tongs, adding a splash of reserved pasta water as needed to create a creamy sauce.
4m
Toss continuously and quickly off the heat to prevent the eggs from scrambling. The heat from the pasta will cook the sauce to perfection.

6
Serve immediately, garnished with extra grated cheese and freshly ground black pepper.
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1m
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Serve immediately, garnished with extra grated cheese and freshly ground black pepper.
1m
Carbonara is best enjoyed fresh off the pan.