Some pasta recipes are light and delicate. This is NOT one of them. Pasta alla Boscaiola is bold, hearty, and built for serious comfort. Bacon, mushrooms, wine, tomatoes, cream, and plenty of parmesan all come together in one rich, rustic skillet that feels straight out of an Italian countryside kitchen.
“Boscaiola” means woodsman, and once you taste it, that name “woodsman-style pasta” makes perfect sense. Earthy cremini and porcini mushrooms bring deep flavor, smoky bacon adds backbone, and the creamy tomato sauce ties everything together in the most satisfying way.
If you’ve loved our Pasta alla Norma, Pasta e Piselli, or our seafood-packed Frutti di Mare, this one deserves a spot right next to them. It’s the same cozy pasta energy, just leaning into mushrooms and bacon instead.
What Is Pasta alla Boscaiola?
Pasta alla Boscaiola is a rustic Italian pasta built around mushrooms and cured pork, usually pancetta or bacon. The name comes from boscaiolo, meaning woodsman.
It’s believed to have roots in central Italy, particularly around Tuscany, where hearty, countryside cooking leans heavily on simple, seasonal ingredients. Traditionally, it was the kind of dish you could pull together with what you had on hand. Foraged mushrooms, cured meat, a splash of wine, and pasta. Nothing fancy, just bold, satisfying flavors layered thoughtfully.
There are two main styles you’ll see today. The white version skips tomatoes and leans more into cream or olive oil. The red or rosé-style version includes tomatoes, which add brightness and balance to the richness. The one I’m sharing sits in that creamy tomato camp, giving you depth from the mushrooms, smokiness from the bacon, and a silky finish that clings beautifully to every piece of pasta.
It’s comfort food, Italian countryside style, and unapologetically hearty.
Why You’ll Love This Pasta
- It’s rich and hearty: Mushrooms and bacon, drenched in that creamy sauce, make this pasta stick-to-your-ribs satisfying.
- Balanced flavor: Earthy, smoky, creamy, and just slightly tangy, everything comes together perfectly here.
- Weeknight friendly: It feels special, but is totally doable any day of the week.
Ingredients You’ll Need
You will find exact measurements in the recipe card at the end of this post. Here are the things you will need:
- Pasta – I prefer rigatoni because those ridges grab onto every bit of sauce. Penne works beautifully too.
- Mushrooms – I use cremini (baby bella) for bulk and texture, as well as rehydrated dried porcini mushrooms. The latter is earthy and woodsy, and add a very distinctive flavor to the dish.
- Bacon – Adds smoky depth. You can use pancetta if you want a more classic Italian touch.
- Garlic – Finely chopped or sliced.
- Herbs – Rosemary and thyme. Not your typical Italian basil and oregano, these herbs really make the dish stand out. I am using dried today, but you can use fresh (in the larger amounts noted in the recipe card) if you have them.
- White wine – Any of your preferred dry varieties.
- Tomatoes – I am using canned crushed tomatoes. For less tang, you can dice up fresh tomatoes.
- Heavy cream – Just enough to make the sauce silky and rich.
- Parmigiano Reggiano – Freshly grated melts beautifully into the sauce. You can use regular parmesan (also freshly grated), but the flavor won’t have the same depth.
- Salt & pepper – To taste.
- Fresh parsley – For garnish.
How To Make Pasta alla Boscaiola
1. Soak dried mushrooms: Start by soaking the dried porcini mushrooms in hot water until they’re nice and tender. I do this first so they’re ready to go when I need them.
2. Boil pasta: Meanwhile, bring a big pot of well salted water to a boil and cook your pasta until al dente. Before draining, reserve about half a cup of that starchy pasta water. It’s liquid gold for adjusting the sauce at the end.
3. Fry bacon: In a large skillet, cook the bacon over medium heat until crisp. Once it’s perfectly browned, transfer it to a plate and crumble it. Leave about two tablespoons of that flavorful bacon fat in the pan.
4. Sauté mushrooms: Add the sliced cremini mushrooms to the skillet and let them cook undisturbed for a few minutes so they actually brown. Once they’re tender and golden, stir in the drained porcini mushrooms and cook for another couple of minutes. Season with salt and pepper.
5. Build the flavors: Add the garlic, rosemary, and thyme, and cook just until fragrant. Pour in the white wine and let it simmer for a few minutes so it reduces slightly and concentrates.
6. Add tomatoes and bacon, simmer: Stir in the crushed tomatoes and the crumbled bacon. Let the sauce simmer for about 15 minutes so everything melds together.
7. Make it creamy: Now pour in the heavy cream and stir in the grated Parmigiano Reggiano. Let it gently simmer until the sauce thickens slightly.
8. Toss in pasta: Add the cooked pasta straight into the skillet and toss everything together until every piece is coated. If the sauce feels too thick, loosen it with a splash of the reserved pasta water.
9. Serve: Finish with fresh parsley and an extra sprinkle of parmesan, and serve it right away while it’s creamy and perfect.
Alpana’s Tips
- Brown the mushrooms properly: This is where the flavor really develops. I spread them out in the pan and let them sit without stirring too much. Once they turn golden and slightly caramelized, that’s when the magic happens.
- Let the wine reduce: Don’t rush this step. Give it a few minutes to simmer so the alcohol cooks off and the flavor concentrates. It adds depth without overpowering the sauce.
- Grate your own parmesan: I always use freshly grated Parmigiano Reggiano. It melts smoother and gives the sauce that nutty, salty finish that makes the whole dish taste complete.
- Finish the pasta in the sauce: Once the pasta goes into the skillet, let it cook together for a couple of minutes. That’s how the sauce clings beautifully instead of just sitting on top.
- Taste and adjust at the end: Before serving, I always check the seasoning. Sometimes it needs a touch more salt, a sprinkle of extra cheese, or a splash of pasta water to get that silky consistency just right.
What To Serve With It
This is a hearty, rich pasta, so I like pairing it with something fresh and simple to balance everything out. A crisp green salad tossed in a light vinaigrette works beautifully. The brightness cuts through the creaminess just enough.
If you’re serving this for guests or making it a weekend dinner, a loaf of warm crusty bread on the side is never a bad idea.
For wine, stick with a dry white like Pinot Grigio or even a light Chianti if you prefer red. Nothing too heavy. Just something that complements the earthy mushrooms and smoky bacon without overpowering them.
Pasta alla Boscaiola is one of those meals that feels hearty, comforting, and just a little indulgent all at once. It’s rustic Italian cooking at its best, and once you make it, it’s very likely going straight into your regular rotation.
More creamy pasta recipes:
Jerk Chicken Pasta
Gigi Hadid Pasta
Tuscan Turkey Orzo
Creamy Sausage Pasta
Marry Me Chicken Pasta
Creamy Langostino Pasta
Jambalaya Pasta
Pasta alla Boscaiola
Pasta alla Boscaiola is a rich, rustic Italian pasta with bacon, mushrooms, wine, tomatoes, and cream. Hearty, cozy, and packed with bold flavor.
Ingredients
- 1oz dried porcini mushrooms (see note)
- 8oz dried pasta (rigatoni or penne)
- 6oz bacon
- 8oz cremini mushrooms, sliced
- salt, to taste
- pepper, to taste
- 4 cloves garlic, finely chopped or sliced
- ½ teaspoon dried rosemary (or substitute with 1 tablespoon fresh)
- ½ teaspoon dried thyme (or substitute with 2 teaspoons fresh)
- ½ cup dry white wine
- 1 (15oz) can of crushed tomatoes
- ½ cup heavy cream
- ½ cup grated Parmigiano Reggiano
- fresh parsley, chopped for garnish
Instructions
- Soak the dried porcini mushrooms in hot water to rehydrate while you prep the rest of the ingredients.
- Meanwhile, bring a large pot of salted water to a boil for the pasta. Boil the pasta to al dente according to packaged instructions. Reserve some pasta water (we use ½ cup) and drain.
- In a skillet cook bacon until crisp. Remove to a plate and crumble into pieces.
- Discard excess bacon fat, leaving behind about 2 tablespoons, and sauté cremini mushrooms until they are tender and starting to get browned. Add in rehydrated porcini mushrooms and sauté for a couple of minutes. Season with salt and pepper.
- Stir in garlic, rosemary and thyme. Sauté for a minute. Add white wine and cook for 3-4 minutes.
- Add in crushed tomatoes and crumbled bacon and mix well. Cook for 15 minutes.
- Stir in cream and parmesan cheese and cook for another 3-4 minutes. Stir in cooked pasta and mix it well with the sauce. If the sauce is too dry, loosen it with some reserved pasta water (we use about ½ cup). Cook everything for a couple of minutes. Taste and adjust the seasonings like salt and pepper. Garnish with fresh chopped parsley, some parmesan cheese and serve immediately.
Notes
- Traditionally porcini mushrooms are used along with cremini, but you can totally skip porcini if you can't find them. Simply make this with regular button mushrooms, portobello mushrooms, or any mix of mushrooms you like.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 579Total Fat 36gSaturated Fat 17gUnsaturated Fat 18gCholesterol 103mgSodium 1354mgCarbohydrates 30gFiber 3gSugar 4gProtein 30g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
Get griddling! Try these Blackstone Recipes!
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.
