Paglia e Fieno with Crispy Shallots

Palia e Fieno is a classic Italian dish that translates to “straw and hay”. The
recipe gets its name from the two types of pasta used—egg fettuccine for the
straw, and spinach fettuccine for the hay.

Servings:

Author:

Prep Time
5 minutes

Cook Time
25 minutes

Total Time
30 minutes

Course:

Main Course

Cuisine:

Italian

Keywords:

Pasta Cream Sauce peas Creamy Pasta Prosciutto spring recipes Straw and Hay pasta

Instructions

1 Make the crispy shallots. Add the shallots and oil to a small sauce pan or
skillet. Bring the heat up to medium low/medium and fry, stirring occasionally
to separate rings, until golden brown, keeping an eye on them so that they don't
burn; about 10 minutes. With a slotted spoon, remove the shallots to a paper
towel lined plate and season with flaky sea salt. Set aside until ready to use.
2 In a large skillet over medium heat, melt the butter with the olive oil. Add the
minced shallots and prosciutto and cook for 3 minutes. Add the cream, stir, and
simmer until thickened slightly; about 5 minutes.
3 Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine
to 2 minutes less than package directions for al dente. Add the peas to the
pasta water 2 minutes before the pasta is done. With a large spider or slotted
pasta spoon, transfer the pasta and the peas into the cream sauce. Add ½ cup of
pasta cooking water and ½ cup of the cheese and toss the pasta until you have a
thick, creamy sauce and pasta is cooked to al dente; 2 minutes. Season with salt
and pepper to taste.
4 Serve immediately with the rest of the cheese, the crispy shallots, and freshly
cracked pepper.
5 Enjoy!

Paglia e Fieno with Crispy Shallots

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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