Serves: 4 | Prep Time: 20 mins | Cook Time: 40 mins

Quantity Ingredient
6 slices Thick cut bacon, thinly sliced
1 pound Fresh mushrooms, thinly sliced
1 Onion, thinly sliced
1 head Garlic, roasted and chopped fine (or 5 cloves raw, minced)
1 teaspoon Thyme, dried
28 ounce Can peeled whole tomatoes and their juices, puréed
3/4 cup Dry white wine
1/2 teaspoon Kosher salt
1/2 teaspoon Black pepper
1 pound Fettuccine
1 cup Heavy cream
1/2 cup Peas
Parmesan cheese, grated, for garnish
Fresh Italian parsley, chopped, for garnish
  1. In a Dutch oven or large sauté pan on the stove, cook the bacon over medium-high heat, stirring often, until browned, about 5-7 minutes. Set aside to a paper-lined plate/bowl.
  2. Add the mushrooms to the pan with the bacon fat and return to medium-high heat. Cook, stirring often, until browned, about 8 minutes.
  3. Add the onion, garlic, and thyme to the pan and sauté for 5-6 minutes.
  4. Add the puréed tomatoes, white wine, salt, and pepper.
  5. Bring to a simmer, then lower the heat to maintain a bare simmer. Cook 10-15 minutes.
  6. Meanwhile, bring a pot of salted water to a boil. Add fettuccine and cook until al dente.
  7. Reserving about one cup of the pasta-cooking water, drain pasta.
  8. Add the cream to the pasta sauce along with the peas, drained pasta, and cooked bacon.
  9. Bring to a simmer, adding reserved pasta-cooking water as needed to thin the sauce, until the sauce reaches your desired consistency.
  10. Serve, garnish with Parmesan cheese and parsley.

Source

The BEST Creamy Mushroom Sauce - Italian Pasta alla Boscaiola
Pasta alla boscaiola, aka “Woodman’s Pasta”, is a classic Tuscan Italian sauce made with smoky bacon, earthy mushrooms, tomatoes and cream, creating the ultimate Italian comfort food!
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