Traditional Italian FETTUCCINE BOSCAIOLA! Nonna tried and asked for the recipe

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Remove the sausage casings with a small paring knife, then press the sausage into crumbs on a plate with a fork.
2. Heat 4 tablespoons of extra virgin olive oil in a pan over medium heat, add the sausage, and keep pressing it as it cooks to break it into small pieces.
3. Crush the garlic, add it to the pan with the mushrooms, and stir.
4. When the meat starts to brown, add the wine. Cook for about 10 minutes, breaking up the sausage with a wooden spoon, until the mixture simmers down.
5. Meanwhile, bring 5 litres of water to the boil in a large pot and add 1 tablespoon of rock salt.
6. Add the pasta and stir briefly. Cook for about 7 minutes, or until al dente.
7. Season the meat mixture with salt and plenty of pepper. Keep cooking until it thickens slightly and very little liquid remains. Add some parsley and cook gently over low heat until the pasta is ready.
8. Before draining the pasta, reserve a mug of the cooking water.
9. Transfer the pasta to the pan with the meat using tongs or a sieve.
10. Add the mascarpone and stir until melted, then add about half a mug of pasta water and toss.
11. Take the pan off the heat, add the pecorino and remaining parsley, and toss until creamy.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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