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.
Ingredients
For the pasta
- ½ Pound dried egg fettuccine
- ½ Pound dried spinach fettuccine
- 2 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 1 Shallot minced
- 1 5 Ounce package cubed prosciutto
- 1 Cup heavy cream
- 1 Cup Parmigiano Reggiano grated
- 1 Cup fresh or frozen peas thawed if frozen
- Salt and pepper to taste
For the Crispy Shallots
- 2 Shallots thinly sliced into rounds
- 1 Cup neutral oil such as vegetable or avocado
- Flaky sea salt such as Maldon
Instructions
- 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.
- 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.
- 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.
- Serve immediately with the rest of the cheese, the crispy shallots, and freshly cracked pepper.
- Enjoy!
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