Paglia E Fieno...the Best

Submitted by Chef Christine

"I first tried this plate in Boston's North End. It is pure comfort food. This is my recipe. The authentic Paglia e Fieno uses half egg noodles and half egg noodles with spinach. I found it difficult to find the spinach egg noodles so I just went with the regular. An alternative that people usually do is half spinach fettucine and half regular fettucine. I prefer the egg noodles for their flavor but either one is okay. Buon Appetito!"

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 6

ingredients

• 12 ounces egg noodles
• 1 dash olive oil
• 4 tablespoons butter
• 2 -3 garlic cloves, minced
• 1 cup white mushroom, diced
• 1 1⁄2 cups half-and-half
• 1⁄2 lb prosciutto, shredded
• 1 cup frozen green pea
• 1⁄2 cup parmesan cheese
• salt and pepper

directions

1. Cook egg noodles as directed on package. Drain.
2. Cook prosciutto in toaster oven until slightly crispy and then shred into bits. Set aside.
3. Add 2 tablespoons butter in hot skillet. Stir in garlic, salt and pepper, about 30 seconds. Add in mushrooms and continue to stir for 4-5 minutes.
4. Add 3/4 cup half and half and stir occasionally for 5 minutes or until mixture thickens.
5. Add pasta, prosciutto, 2 tablespoons butter, 3/4 cup cream and peas. Toss until well coated and continue to heat until peas are well-cooked.
6. Mix in parmesan cheese and serve.