“Straw and Hay”

Name: “Straw and Hay”
Yield: serves 6
Ingredients: 1/2 teaspoon kosher salt, plus more for pasta pot; 3 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1 small onion, thinly sliced; 6 ounces prosciutto, sliced, cut into 1-inch strips; 2 cups frozen peas, thawed; 1 bunch scallions, trimmed and finely chopped; 1 cup chicken stock (see page 40); 1 cup heavy cream; 1 pound “straw and hay” (green and yellow) or plain fettuccine; 1 cup grated Grana Padano or Parmigiano-Reggiano

December 14, 2011

“Straw and hay,” as the name of this pasta recipe translates, is a common dish in Italy, especially in northern Italy, Emilia-Romagna, the heart of fresh pasta making. It always includes a little prosciutto, the sauce is cream-based, and it needs lots of grated cheese. Here I added some chopped scallions for freshness, although the dish always has peas. It is best if made with fresh pasta, but dry fettuccine will still yield a perfectly delicious dish.

Recipe notes

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