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Paglia e Fieno with Crispy Shallots

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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

Scale

  • For the Pasta:

    • ½ lb dried egg fettuccine

    • ½ lb dried spinach fettuccine

    • 2 tbsp unsalted butter

    • 2 tbsp olive oil

    • 1 shallot, minced

    • 5 oz 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:

    1. 2 shallots, thinly sliced into rounds

    2. 1 cup neutral oil (vegetable or avocado)

    3. Flaky sea salt (such as Maldon)

Instructions

  • 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.

  • Serve:
    Top with remaining cheese, crispy shallots, and freshly cracked black pepper. Enjoy immediately!

Notes

  • Adjust salt and pepper to taste after combining the pasta with the sauce.

  • For extra crunch, you can add more crispy shallots on top.

 

  • Use high-quality Parmigiano-Reggiano for the best flavor.

Nutrition

Find it online: https://grandmarecipesflash.com/paglia-e-fieno-with-crispy-shallots/