Fettuccine alla boscaiola

Ingredienti

• 1 onion, thinly sliced
• 1 tbsp extra virgin olive oil
• 2 garlic cloves, crushed
• 500 g chicken thigh fillets, sliced
• 3 rashers bacon, trimmed, and sliced into a rough 1cm dice
• 250 ml white wine
• 300 ml thickened cream
• 1 tbsp seeded mustard
• salt and pepper
• 3 shallots, sliced
• 400 g fettuccine pasta
• grana padano (or reggiano)

Preparazione

1. 1

   1. In a large frying pan, saute the onion in oil for 3 minutes on medium heat.

2. 2

   Add the bacon. Cook till for 2 minutes or until fragrant. Add the chicken and brown gently for a couple of minutes. Add garlic and cook for 30 seconds. I like to stir quite frequently so nothing sticks too much and all the flavours combine nicely!

3. 3

   Add cream, wine, mustard. Stir till combined on medium heat, then simmer for 30 minutes or until the sauce has thickened.

4. 4

   When the sauce thickens slightly, cook your chosen pasta according to the packet’s instructions. I generally work on 100g pasta per person, so for this recipe, I cook 400-500g of pasta. Don’t forget to reserve a little pasta water (a couple of tablespoons) to add to the sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀

5. 5

   Add cooked pasta to the sauce and mix thoroughly. Finish with a good sprinkle of freshly grated quality grana padano, some sliced shallots, a good pinch of salt flakes & freshly ground pepper.