Archives Food

Seeb’s Pasta Alla Boscaiola

Written by Life in Kansai

Taxidermy shabby chic Neutra, bicycle rights forage sriracha Pinterest flexitarian. Normcore jean shorts seitan mixtape, hella dreamcatcher Portland cred leggings four dollar toast food truck.

Seeb_cutPlate_sepiaDJ Seebstyle, who you can see on the cover this month, is a dab hand in the kitchen and often whips up mouth-watering Italian dinners for friends and family. This quick, easy and, above all, delicious recipe for pasta with mushrooms, cream and pancetta, or pasta alla boscaiola in Italian, is a favourite of his.
Serves 4

350 g tagliatelle or penne pasta
200 g pancetta or bacon, diced
Olive oil
Garlic clove, crushed
Approx. 200 g mushrooms (try Italian porcini or Japanese shiitake or eringi), sliced
100 g cream
Salt and pepper
Handful of parsley, chopped
Fresh parmesan
1 Bring a large pan of water to the boil and add the pasta.
2 While the pasta is cooking, cook the bacon in a non-stick pan until it starts to brown. In a separate pan, heat a little olive oil with the garlic clove and add the mushrooms, stirring until they become soft.

3 When the pasta is ready (after about 10 minutes), add the pasta and bacon to the pan with the mushrooms.
4 Next, add the cream along with 2 tbsp of the pasta’s cooking water and a twist of salt and pepper.
5 Mix everything together for about a minute. Remove from the heat and serve immediately, topped with parsley and fresh parmesan.
Top tip: Skip the bacon, substitute soy cream for the cream, or use gluten-free pasta – this recipe can easily be adapted for anyone with special dietary requirements.


By Life in Kansai


About the author

Life in Kansai

Leave a Comment