Description
Silky strands of Paglia e Fieno dance with crispy shallots in this classic Italian pasta dish that whispers comfort and elegance. Golden-brown shallots crown green and white noodles, inviting you to savor each remarkable bite of traditional countryside flavor.
Ingredients
Scale
Pasta:
- 0.5 pound (226 grams) dried egg fettuccine
- 0.5 pound (226 grams) dried spinach fettuccine
Protein and Dairy:
- 5 ounces (142 grams) cubed prosciutto
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup Parmigiano-Reggiano, grated
Vegetables and Seasonings:
- 2 shallots, minced
- 1 cup fresh or frozen peas (thawed if frozen)
- Salt and pepper, to taste
Crispy Shallots:
- 2 shallots, thinly sliced into rounds
- 1 cup neutral oil (vegetable or avocado)
- Flaky sea salt (such as Maldon)
Instructions
- Craft golden-brown shallot crisps by gently frying sliced shallots in oil over medium heat until they transform into delicate, caramelized morsels.
- Transfer fried shallots using a slotted spoon to a paper towel-lined plate, sprinkle with flaky sea salt, and reserve for garnishing.
- Create a luxurious sauce foundation in a spacious skillet by melting butter and olive oil together, then introducing minced shallots and delicate prosciutto strips.
- Allow the aromatic mixture to sizzle for approximately three minutes, releasing rich flavor profiles.
- Stream heavy cream into the skillet, stirring gently to encourage a smooth, velvety consistency that gradually thickens.
- Simultaneously, prepare a large pot of generously salted water and bring to a rolling boil.
- Submerge fettuccine and cook approximately two minutes less than package recommendations to maintain perfect al dente texture.
- During the final two minutes of pasta cooking, introduce sweet green peas to the boiling water.
- Carefully transfer pasta and peas directly into the waiting cream sauce using a spider strainer or slotted spoon.
- Enhance the sauce’s consistency by incorporating pasta water and grated cheese, tossing thoroughly to create a silky coating.
- Allow the mixture to simmer briefly, ensuring pasta reaches ideal doneness and sauce reaches desired thickness.
- Season with salt and freshly cracked black pepper to elevate the dish’s flavor profile.
- Plate the pasta, generously garnishing with additional cheese, the reserved crispy shallots, and a final pepper grind.
- Serve immediately to preserve the pasta’s optimal temperature and texture.
Notes
- Create crispy shallots slowly to prevent burning, ensuring a golden-brown color that adds delightful crunch without bitterness.
- Use room temperature cream to help sauce blend smoothly and prevent unexpected curdling when mixing with hot ingredients.
- Reserve extra pasta water as a secret weapon for adjusting sauce consistency, allowing perfect coating without drying out the dish.
- Select high-quality prosciutto for deeper flavor complexity and consider pancetta as a del
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 90 mg