Fettuccine boscaiola with mascarpone and pecorino (no cream)
Vincenzo's Plate · ♥ 6.5K likes · 244.1K views · 12 min video
Read about sausage in the BrightCulinary Book
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Ingredients
Method
Techniques
- egg fettuccine
- 2 whole Italian sausages
- 200 g sliced mushrooms
- 3 tbsp Pecorino cheese
- 3 tbsp mascarpone
- 2 cloves garlic cloves
- parsley
- white wine
Halve the sausages lengthwise, remove the skin and press the meat flat so it breaks into small pieces when cooked.
Skinning and pressing the sausages
- 3–4 tbsp extra virgin olive oil
Heat three to four tablespoons of olive oil in a saucepan, add the sausage and keep pressing it. Crush in the garlic and add the sliced mushrooms, whose water keeps the garlic from burning; stir to combine, about 10 minutes.
Cooking sausage, garlic and mushrooms
When the meat starts to brown a little, add the white wine (or water); break the softened sausage into small pieces.
- 1 tbsp rock salt
- water
Boil the egg fettuccine in plenty of water with a tablespoon of rock salt, about seven minutes.
- salt
- pepper
Season the sauce with a little salt and generous pepper and let the wine and mushroom water evaporate. Stir in some parsley and cook gently. Reserve a mug of pasta water.
- pasta water
Add the pasta to the saucepan with the mascarpone and stir until it melts; add about half a mug of pasta water and toss.
Making the cream with mascarpone
Off the heat, add the pecorino and the rest of the parsley and toss together. Serve topped with the sausage and mushrooms and more pecorino.