Fettuccine boscaiola (fettuccine with ham and mushrooms) recipe

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A classic Italian recipe, fettuccine boscaiola is fettuccine pasta served with a creamy sauce made with garlic, mushrooms, ham and dry white wine. Serve topped with shavings of parmesan cheese, freshly made garlic bread and a simple green salad for a complete meal.
Preparation time: 5 minutes, Cooking time: 10 minutes, Serves: 4 


2 Tbsp olive oil
200 g mushrooms, thinly sliced
200 g ham, thinly sliced
2 cloves of garlic, minced
1/2 cup dry white wine
1 1/4 cup (300 ml) cream

500g fettuccine
2 Tbsp coarsely chopped fresh chives
Parmesan cheese shavings to garnish


Heat the oil in a skillet or saucepan, add the mushrooms, ham and garlic and cook on medium heat for 3-4 minutes, until soft. Pour in the wine and cook uncovered until the liquid is reduced by half.

Stir in the cream, reduce heat to minimum and simmer uncovered until the sauce starts to thicken.

Meanwhile, cook the fettuccine in a pot with lots of boiling, salted water, al dente (check instructions on the package). Drain and return to the cooking pot. Pour over the sauce, add the chives and toss until all ingredients are well combined.

Serve in individual dishes, topped with parmesan shavings.

Notes and tips

The recipe contains 32g of fat per serving. You can make it lighter by replacing some of the cream used with milk; the result will not be the same though.
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WHERE in the INGREDIENTS list does it mention wine???

you have not even mentioned how much wine

sorry, but a pittyful recipe -not very helpful!

*** Editor's note

Michelle, you were right about the wine. The recipe has been corrected - you can use 1/2 cup of dry white wine.

Thanks for the note!
Posted by michelle on Oct 28, 2008, 03:04
not very nice michelle. i tried this recipe and loved it. thanks for posting it.
Posted by lea on Jan 12, 2010, 12:40
loved it. But i added a brown onion - I'm a waitress that has worked with a lot of chefs and they all say they add a brown onion. But is a nice recipe.
Posted by charmaine on Feb 05, 2010, 12:48
yummy! thank you!
Posted by yvette paterson on May 01, 2010, 09:17
my god relax michelle,
the world isnt going to end!
Posted by relax michelle on Jul 23, 2010, 06:08
Pretty 'pittyful' spelling Michelle.

Thanks for the great recipe :)
Posted by Amanda on Jun 28, 2011, 09:44
Loved this! But I changed a few things around which were great- I added brown onion like Charmaine suggested, replaced ham with lean bacon, added chicken breast strips and salt. Amazing!!
Posted by Ciara on Jul 06, 2011, 06:29
Going to try this recipe tonight, just a comment about the cream - it says 1/4 cup (310mm). One cup (US I assume) is roughly 250 ml, so 310ml would amount to just above 1 1/4 cup. So the q is, which of them is correct? ;) (I'll wing it, no worries ^^ )

**** Admin note

You are right about the cream. It should be 1 1/4 cups of cream not 1/4 of it. The recipe has been fixed.


Posted by ands on Aug 27, 2011, 09:15
Beautiful recipe! Loved it to bits. Made it without the wine for the kids (they ate bowlfulls of it) and with the wine for myself and the hubby. Will deffinetly be making it again :)
Posted by Donna on Oct 23, 2011, 01:25
I am sixteen years old and I make this for my family all the time. It's quick and easy and the whole family loves it. Great recipe, thankyou.
Posted by Kiera North on Nov 11, 2011, 12:05
Classic dish by any standard and so easy to whip up. I add some dried porcini mushrooms and mushroom stock to give it that extra flavour.
Posted by Eric on May 31, 2015, 09:59

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