The Dreamiest Creamy Pasta alla Boscaiola with Pancetta and Mushrooms

This Creamy Pasta alla Boscaiola is rustic Italian comfort food at its best. Featuring penne rigate tossed in a rich, savory sauce made from mushrooms, pancetta, tomato passata, and a splash of cream, it’s the kind of dish that warms you from the inside out. Whether you're craving a hearty weeknight dinner or planning a cozy pasta night, this woodland-inspired recipe is guaranteed to hit the spot.

What Is Pasta alla Boscaiola?

“Boscaiola” translates to “woodcutter’s wife” in Italian, and this dish lives up to its rustic roots. Originating in central and southern Italy, Pasta alla Boscaiola is traditionally made with mushrooms harvested from the forest and often includes pancetta or sausage. Some versions are tomato-based, others are creamier—or both, like this one. It’s hearty, flavorful, and deeply comforting—a dish made for cool evenings and full appetites.

Why Everyone Will Love This Recipe

• Rich, Creamy Texture: Cream and Parmesan melt into the sauce for a luscious finish.
• Packed with Umami: Smoky pancetta and earthy mushrooms deliver deep, satisfying flavor.
• Classic Italian Flavor: A regional favorite that feels like a trattoria classic.
• Simple Ingredients, Big Payoff: You likely have everything you need already.
• One-Pan Wonder: The sauce comes together in one pan while the pasta cooks.

Pro Tips for the Best Pasta alla Boscaiola

• Use Mixed Mushrooms: Combine cremini, shiitake, and button mushrooms for complex flavor.
• Deglaze with Wine: Add a splash of white wine after sautéing the pancetta for extra depth.
• Don’t Overcook the Cream: Add it at the end and simmer gently to prevent splitting.
• Cook Pasta Al Dente: The sauce clings better to firm pasta.
• Top with Parmesan and Fresh Cracked Pepper: A finishing touch that brings everything together.

Frequently Asked Questions

Can I Use Bacon Instead of Pancetta?

Yes! While pancetta is traditional, bacon works in a pinch. It’ll add a smokier flavor.

Is This Recipe Better with Fresh or Dried Mushrooms?

Fresh mushrooms are preferred for texture, but dried porcini (reconstituted) can add bold, earthy flavor.

Can I Make This Vegetarian?

Absolutely. Just omit the pancetta and add a dash of smoked paprika or extra mushrooms for depth.

What Type of Cream Should I Use?

Use heavy cream or cooking cream for the creamiest result. Half-and-half will work, but the sauce may be thinner.

Can I Use a Different Pasta Shape?

Definitely! While penne rigate holds sauce well, rigatoni, fusilli, or even tagliatelle are all great choices.

How to Store Pasta alla Boscaiola

Let the pasta cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce.

How to Freeze Pasta alla Boscaiola

For best results, freeze just the sauce without the pasta. Store it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and toss with freshly cooked pasta. If freezing the full dish, reheat from frozen with added cream to refresh the texture.

How to Make Pasta alla Boscaiola

Start by heating a large skillet over medium heat. Add the diced pancetta and cook until it turns golden and slightly crispy.

Add the chopped onion to the pan and sauté until it's soft and lightly caramelized.

While the pancetta and onion are cooking, clean and slice the mushrooms. Once the onion is ready, stir in the mushrooms and season everything with salt and pepper.

Let the mushrooms cook for about 5 to 7 minutes, or until they’ve released their moisture and started to brown.

Pour in the tomato passata, stir well, and let the sauce simmer gently for 10 minutes to allow the flavors to blend.

Reduce the heat slightly and add the cream. Simmer for a few more minutes until the sauce becomes creamy and smooth.

While the sauce is finishing, cook the pasta in a large pot of salted boiling water until al dente. Drain it well.

Add the cooked pasta to the pan with the sauce. Toss everything together to coat the pasta thoroughly.

Finish by stirring in chopped parsley and grated Parmesan. Serve hot with extra cheese and freshly cracked pepper on top.