Better known as Straw and Hay, Paglia e Fieno is a pasta dish. Spinach pasta mixed with standard semolina pasta makes for a beautiful dish.

What makes this dish so delicious is the crunchy, salty bite of the prosciutto with the creaminess of the sauce. Let’s start with the Prosciutto.

I’m using Bavette-style pasta is a different name for a style of Linguine.

Prep Time: 5 minutes
Cook Time: 26 minutes
Total Time: 31 minutes
Yields: 4 servings
Equipment: large deep-sided frying pan (rondeau), 1 (6-quart) saucepan, tongs, chef’s knife, cutting board

Ingredients:
1/2 pound of linguine
1/2 pound of spinach linguine
4 slices of prosciutto, julienned; reserve 1/4 cup for garnish
1 tablespoon of olive oil
2 tablespoons of butter, unsalted
1 large onion, diced
3 cloves of garlic, minced
1 tablespoon of red pepper flakes
1 cup of heavy cream
1 teaspoon of kosher salt
1/2 teaspoon of black pepper, freshly ground
1 (8-ounce) container of mascarpone cheese, room temperature
1 1/2 cups of Pecorino Romano cheese, freshly grated
1 cup of frozen peas, thawed
Garnishes:
2 tablespoons of Italian flat-leaf parsley, finely chopped
1/4 cup of Pecorino Romano cheese, freshly grated
1/4 cup of crispy prosciutto

Instructions:
Start by rolling the prosciutto like a cigar, then slice it into very thin strips or julienne. In a large cold sauté pan, add 1 tablespoon of olive oil and the sliced prosciutto. Turn the heat to medium and render the fat by allowing the prosciutto to cook for 5-7 minutes or until crispy. Using a slotted spoon, transfer the crispy prosciutto to a paper towel-lined plate, and set aside.

In the sauté pan, with the drippings from the prosciutto, melt 2 tablespoons butter. Add the diced onion, stir, and cook for 2 to 3 minutes until the onions are soft and translucent. Add minced garlic and red pepper flakes, stir to combine, and cook for 1 minute more. Next, add the heavy cream, kosher salt, and fresh ground black pepper, and stir to combine.

On the back burner, have a large pot of salted boiling water ready.

Reduce the heat to medium-low and add the softened mascarpone cheese. Stir until the cheese melts. Continue cooking, stirring until thickened, 3-5 minutes.

Drop the pasta and stir. Add the thawed peas to the sauce, and stir to combine. Turn the heat off. Add the Italian flat-leaf parsley and freshly grated Pecorino Romano cheese, and stir to combine.

In a large pot of salted boiling water, drop the pasta. Cook for 8-10 minutes or until al dente. Using tongs, transfer the pasta directly into the cream sauce. Gently stir the pasta through.

Ladle a good helping of pasta into a porcelain serving bowl. Top with the crunchy prosciutto and a sprinkling of Pecorino Romano.

There you have it, my Paglia e Fieno, a traditional Italian pasta dish.

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