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Spaghetti boscaiola

Serves: 4 people
Prep time:



  • 300 g spaghetti
  • 175 g short cut bacon, diced
  • Cooking oil spray
  • 350 g button mushrooms, sliced
  • 2 cloves garlic, crushed
  • 1/3 cup sour cream
  • 250 ml (1 cup) Campbell’s Real Stock - Vegetable
  • 125 ml milk
  • 2 spring onions, thinly sliced
  • 2 tbs finely chopped chives
  • 1/3 cup grated parmesan, to serve


  1. Cook spaghetti in a large pot of boiling, salted water, according to packet directions; drain, return to pan.
  2. Meanwhile heat a large nonstick frying pan over moderate heat. Cook and stir bacon for 2-3 minutes, or until starting to crisp. Add mushrooms and spray with cooking oil, cook and stir for 4 minutes or until tender.
  3. Add garlic, Campbell’s Real Stock, milk and sour cream to the pan, bring to the boil, reduce heat and simmer for 10 minutes, or until sauce thickens slightly. Season to taste with salt and cracked black pepper.
  4. Add sauce to spaghetti, add spring onions and chives and toss to combine. Top servings with parmesan.