Total Time
50mins
Prep 30 mins
Cook 20 mins

Translation: “straw and hay”. Depicted by the use of green and white fettuccine. Popular in the Emilia-Romagna region of Italy.

Ingredients Nutrition

Directions

  1. Heat 3 tablespoons butter in a big skillet; add in the mushrooms; saute over medium heat until tender and edges begin to brown, about 5 minutes.
  2. Add in the peas; cover and cook on low heat 2 minutes.
  3. Add in ½ cup cream; heat to boiling; decreased heat to simmer, stirring, until slightly thickened.
  4. Add in ham; season with salt and pepper; take skillet off heat.
  5. Meanwhile, cook fettuccine in plenty of boiling salted water until al dente; drain.
  6. Heat remaining ½ cup cream and 3 tablespoons butter in the pasta cooking pan to boiling.
  7. Add the drained fettuccine; cook, stirring, until cream begins to thicken.
  8. Add half the mushroom mixture and a sprinkle of grated cheese; toss.
  9. Spoon into a serving dish; spoon remaining mushroom sauce on top; sprinkle with cheese and serve.

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