Welsh Family Kitchen

Boscaiola Pasta Pulled from Food.com Ingredients: 1/3 box pasta, your preference 1 tablespoon olive oil 3/4 lb bacon, chopped 1/2 lb mushrooms (portobello or white), sliced 625 ml cream 2 scallions, sliced 1 tablespoon freshly chopped parsley Procedures: Cook the pasta in a large saucepan of rapidly boiling salted water until 'al dente'. Drain, return to the pan, and keep warm. While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 5 minutes, or until golden brown. Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck. Add the remaining cream, bring to the boil, and cook over high heat for 15 minutes, OR until the sauce is thick enough to coat the back of a spoon. Stir the spring onion through the mixture. Pour the sauce over the pasta, and toss to combine. Serve sprinkled with the parsley. Notes: 2020-08-26: Using 3/4 lb of bacon and 1/2 pound of a mixture of white and portobello mushrooms and 1/3 box of vermicelli, this was served with a garden salad and a bottle of CSM Cabernet Sauvignon. 2020-07-08: Added to our cookbook. 09/04/2020