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Paglia e Fieno (Straw and Hay) Pasta
Chef/Cook: Deborah Dal Fovo
Estimated Prep Time: 10 minutes
Estimated Cooking Time: 10-12 minutes
Yields 4 servings
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10 ounces/300g “Paglia e Fieno” spinach and egg fettuccine pasta |
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3 tablespoons extra virgin olive oil, plus more for finishing |
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4 tablespoons unsalted butter |
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1 shallot, finely minced |
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1 garlic clove, crushed and peeled |
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1 pound/455g fresh spring peas in pods (about 1 cup shelled peas) |
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Pinch of sugar |
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3 tablespoons water |
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4 ounces/110 sliced boiled ham or Prosciutto di Parma, shredded or cut into small strips |
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¾ cup/175ml heavy cream |
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Freshly ground nutmeg (optional) |
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½ cup/110g freshly grated Parmigiano Reggiano or Grana Padano, plus more to garnish |
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Kosher salt to taste |
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Freshly ground black pepper to taste |
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Cutting board and chef’s knife |
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Large pasta pot with lid |
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Large skillet |
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Cooking tongs |
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Long wooden spoon |
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Microplane or cheese grater |
Place 5 quarts of water in a large pot, cover and bring to a boil over high heat.
While the water comes to a boil, begin the sauce. Heat the olive oil with 2 tablespoons of butter over medium heat in a skillet large enough to eventually hold all of the cooked pasta. Add the minced shallot and crushed garlic clove and cook, stirring with a wooden spoon, until shallot is soft and translucent, 1 to 2 minutes. Add the peas and season lightly with salt, pepper and a pinch of sugar. Pour in the water, cover and cook peas over medium-low heat until tender and water has evaporated, 4 to 5 minutes. Add the prosciutto and cook for 1 minute, stirring, until lightly glazed but not dry. Slowly add the cream and the remaining butter, stirring to incorporate smoothly. Reduce the heat to low and simmer gently while the pasta cooks. Taste and adjust seasoning, adding the freshly grated nutmeg if desired.
Remove the lid from pot of boiling water and generously salt the water with a handful of kosher salt. When the water returns to a vigorous boil, add all the pasta at once and stir well with tongs or a wooden fork to separate the pasta strands and avoid sticking. Cook the pasta until “al dente”, tender yet firm to the bite (usually 1 to 2 minutes less than package instructions). Avoid overcooking the pasta, as it will continue to cook in the sauce for another minute.
Using tongs or a mesh skimmer, lift the pasta out of the pot, allowing any excess water to drain back into the pot, and place directly into the simmering cream sauce in the skillet. Raise the heat to medium-high and gently toss the pasta for about 1 minute, lifting and separating the strands to evenly coat with sauce and adding a little pasta cooking water if needed to maintain moistness. Remove from heat and add the grated cheese. Toss again until the cheese is completely melted.
Serve on individual plates in ‘nests’ by lifting the pasta strands with tongs and turning each amount onto the center of a plate. Garnish with a sprinkling of grated cheese and enjoy immediately.
Buon appetito!
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