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Seeb’s Pasta Alla Boscaiola

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Written by Life in Kansai

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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

Ingredients
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
Instructions
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.
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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


 

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