Paglia e Fieno ~ Straw and Hay Pasta with Crispy Prosciutto

Paglia e Fieno, which literally translates to “straw and hay” in Italian, is a classic dish that’s made with two types of pasta–yellow egg fettuccine for the straw and green spinach fettuccine for the hay.

The pasta is tossed with a delicious creamy sauce of mushrooms, peas and parmesan cheese that’s finished with a fun crispy prosciutto topping!


Prosciutto Butter Garlic White Mushrooms Salt

Make the crispy prosciutto by roasting thin slices in a 350°F oven until crispy.

Alternatively, make shiitake “bacon” as a substitute for the prosciutto by roasting thinly sliced shiitake mushroom caps in a 400°F oven until very crispy and then sprinkling them with fine salt.

Melt butter in a large skillet or Dutch oven over medium-low heat. Then, add garlic and cook until softened and browned a bit, about 2 to 3 minutes.

Add the mushrooms, salt and black pepper and toss well to coat the mushrooms with the butter. Then, increase heat to medium/medium-high. Cook until all the liquid that the mushrooms give off has evaporated.

Reduce the heat to medium and add heavy cream to the mushrooms. Cook until thickened slightly, about 5 minutes. Then, turn off the heat.

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