Fusilli Boscaiola

Cook Time 1 hour

Servings 4


500g fusilli pasta

200g streaky bacon, chopped

200g button mushrooms, quartered

2 cloves garlic, chopped

½ cup white wine (optional)

300ml thickened cream

1 handful of parsley, finely chopped

½ cup, grated parmesan plus extra to serve

Salt & pepper


Bring a large pot of water to a boil. Add a good pinch of salt.

Add chopped bacon to a pan (no need to add oil). Put on medium heat and allow to sizzle away for 1-2 minutes. Once the fat starts to melt, add the mushrooms and toss to coat. Now add the garlic and season with a small pinch of salt and lots of pepper. Add the wine (if using, and bring to the boil). Now, add the cream and cook for 1-2 minutes until it just starts to thicken. Then turn the heat off.

Add pasta to boiling water and cook.

Turn the heat back on to the pan and add the cooked pasta to the sauce. Add the parsley and parmesan and toss or stir until each piece of pasta is coated in sauce. Serve and garnish with extra pepper and cheese if you want.


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