Today we have pasta with mushrooms, smoked bacon, and sausage. A Catalan version of pasta alla boscaiola, since I made it with saffron milk cap mushrooms instead of other mushrooms more popular in Italy, and smoked bacon instead of pancetta.
The saffron milk cap mushrooms I am referring to are lactarius sanguifluus, not lactarius delicious. I clarify this because I have seen that in many parts of Spain the same name is used for these two types of mushrooms. I haven’t tried the recipe with lactarius delicious, but it should be just as tasty. In any case, what I can assure you is that it is not bad at all with button mushrooms. So, if you aren’t lucky enough to have a relative who brings them to you from the mountains, as in my case, or you simply don’t feel like spending a lot of money on mushrooms, just buy some button mushrooms and that’s it!
By the way, the relative who provided me with these such good saffron milk caps is my father. Unfortunately, since the real cold has already started, I’m afraid he will have to consider the mushroom season over, but he can’t complain: This year he has picked a ton. For several weekends he has been giving mushrooms to the whole family and part of the neighborhood. Sometimes I think he enjoys looking for mushrooms in the forest more than eating them. For the last four years I hadn’t been in Catalonia during the autumn and the truth is, I really missed my father’s baskets of saffron milk caps.
Visit my YouTube channel
If you haven't already, I invite you to subscribe to my YouTube channel so you don't miss any new recipes.Don't forget to follow me on Instagram! There I share more recipes, tips, and special content for Italian food lovers.
The latest video recipes from my channel!
The card
Pasta alla boscaiola, with saffron milk cap mushrooms, smoked bacon, and sausage
Autor: La ragazza col mattarello
Número de raciones: 4
Tiempo de preparación:
Tiempo de cocción:
Tiempo total:
Ingredientes
- 250 g fresh tagliatelle
- 200 g saffron milk cap mushrooms
- 100 g sausage
- 50 g smoked bacon
- 150 ml heavy cream
- 1 garlic clove
- Parsley
- Virgin olive oil
- Salt
Instrucciones
- Clean the saffron milk cap mushrooms and cut them into fairly thin slices. (To properly wash the mushrooms: the cap should be cleaned with a damp cloth and the stem should be scraped with a knife).
- Brown the garlic clove with a drizzle of oil in a large pan, as we will also use it to sauté the pasta.
- Bring the water for the tagliatelle to a boil.
- Remove the garlic clove from the pan.
- Add the smoked bacon cut into strips and the crumbled sausage meat to the pan.
- Add the mushrooms.
- Add the heavy cream to the pan once the mushrooms have completely released their water.
- Taste the sauce and adjust the salt if necessary.
- Let the sauce reduce for a moment.
- Add the tagliatelle to the pan and sauté for half a minute.
- Plate the tagliatelle with a little chopped parsley on top.
3.2.1255