Description
This classic Italian Paglia e Fieno (straw and hay) dish combines egg and spinach fettuccine with a rich, creamy Parmigiano-Reggiano sauce, crispy shallots, and savory prosciutto. A luxurious yet easy pasta recipe perfect for a cozy dinner
Ingredients
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For the Pasta:
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½ lb dried egg fettuccine
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½ lb dried spinach fettuccine
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2 tbsp unsalted butter
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2 tbsp olive oil
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1 shallot, minced
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5 oz cubed prosciutto
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1 cup heavy cream
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1 cup Parmigiano-Reggiano, grated
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1 cup fresh or frozen peas (thawed if frozen)
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Salt and pepper, to taste
For the Crispy Shallots:
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2 shallots, thinly sliced into rounds
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1 cup neutral oil (vegetable or avocado)
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Flaky sea salt (such as Maldon)
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Instructions
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Make the Crispy Shallots:
Add the sliced shallots and oil to a small saucepan or skillet. Bring heat to medium-low/medium and fry, stirring occasionally, until golden brown (about 10 minutes). Remove with a slotted spoon and transfer to a paper towel-lined plate. Season with flaky sea salt and set aside. -
Prepare the Sauce:
In a large skillet over medium heat, melt the butter with olive oil. Add minced shallots and prosciutto; cook for 3 minutes. Pour in the cream, stir, and simmer until slightly thickened (about 5 minutes). -
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook fettuccine 2 minutes less than package instructions for al dente. Add peas to the pasta water 2 minutes before the pasta is done. -
Combine:
Use a slotted spoon or spider strainer to transfer pasta and peas into the sauce. Add ½ cup pasta cooking water and ½ cup cheese, tossing to coat. Simmer until sauce thickens and pasta reaches al dente (about 2 minutes). Season with salt and pepper to taste. -
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Serve:
Top with remaining cheese, crispy shallots, and freshly cracked black pepper. Enjoy immediately!
Notes
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Adjust salt and pepper to taste after combining the pasta with the sauce.
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For extra crunch, you can add more crispy shallots on top.
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Use high-quality Parmigiano-Reggiano for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 65mg