Boscaiola is one dish I can never order at a restaurant because it’s just never what I’m hoping for it to be.
Thick, perfectly reduced cream sauce, strong flavour, golden bacon, crispy shallots ohhhh when I think about it I drool.
The very first restaurant I worked in as an apprentice was my towns best Italian restaurant and Seragi, our pasta chef, taught me everything he knew!
And now, I pass it on to you.... ketofied!
1 large spaghetti squash
250g long bacon (sliced into thin sticks)
500g sliced mushrooms
1/2 cup white wine
4 Palena fresh garlic cubes
1/2 bunch shallots (slice them up)
1ltr cream (pouring or thickened)
1cup grated Parmesan
Salt and pepper
First you’re gonna cut your spaghetti squash into 4 round disks and take out the seeds.
Put the disks into a large bowl and put a good dash of water in there.
Microwave for 15-20 mins.
Heat up a pan on high.
Pop in the bacon so it sizzles away for 1-2 minutes getting some colour on there.
Add the garlic and mushrooms.
Let the mushrooms release their liquid and keep cooking until the mushroom liquid is almond entirely gone from the pan, stiring a few times through the wait.
Let it cook for a good 30 seconds without stiting because next we’re going to add the white wine.
When you add the white wine you’ll hear the best cooking noise you’ve ever heard, and that my friend, is called deglazing. 🙌🏼
Give that 30 seconds to reduce and add your cream.
When the cream starts to bubble, turn your heat down to medium and watch you don’t boil it over. (At the early stages of cream boiling, it will double its amount in bubbles until it burns off the lactose, once that’s gone, it will simmer away nicely)
Keep reducing your sauce on medium for at least 10 mins, giving it a stir every now and then so your bacon and mushrooms don’t stick and burn to the bottom.
While your Bosc is reducing, take your spag squash out of the microwave and let it cool slightly.
Once you can touch it, fork out your spag squash from the skin and break it all apart.
Once you’re happy with the thickness of the sauce ( I like mine very thick!) you’re going to add the spag squash, Parmesan, and shallots.
As soon as this is added, turn off your heat and stir it all together.
Check for seasoning and you’ll need to add a little more salt and some pepper.
Let this sit in the pan for 5 mins without the heat on for it to thicken a little further.
Plate up and you’re welcome! 💕
This is sensational with our Palena Fresh Garlic Bread!