Hay and Straw Fettuccine is very rich but nice to indulge in once in a while. Straw and hay refers to
the combination of egg pasta and spinach pasta that are used. It is sometimes called Florentine
Fettuccine. This recipe is very similar to one known as Linguine Carbonara. You can substitute
regular linguine for the fettuccine. It may be served with a little tomato sauce on the side that is
blended by tablespoons into the pasta as you eat it. The tomato sauce helps to balance the rich
cream. Try it! We like it both ways.
the combination of egg pasta and spinach pasta that are used. It is sometimes called Florentine
Fettuccine. This recipe is very similar to one known as Linguine Carbonara. You can substitute
regular linguine for the fettuccine. It may be served with a little tomato sauce on the side that is
blended by tablespoons into the pasta as you eat it. The tomato sauce helps to balance the rich
cream. Try it! We like it both ways.
Hay and Straw Fettuccine
(Serves 2)
(Serves 2)
Optional: Top individual servings with a dollop of Traditional Tomato Sauce. Stir in.
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4 tablespoons unsalted butter
1 cup heavy cream, divided
1/2 cup grated Parmesan cheese
3 egg yolks
1/4 teaspoon pepper
6-8 button mushrooms, thinly sliced
1 tablespoon butter
1/4 cup finely chopped onion
4 ounces prosciutto or smoked ham cut into 1/2-inch cubes
1 garlic clove, minced
1/3 cup frozen peas, thawed
6-8 ounces egg and spinach fettuccine
1 tablespoon chopped parsley
1 cup heavy cream, divided
1/2 cup grated Parmesan cheese
3 egg yolks
1/4 teaspoon pepper
6-8 button mushrooms, thinly sliced
1 tablespoon butter
1/4 cup finely chopped onion
4 ounces prosciutto or smoked ham cut into 1/2-inch cubes
1 garlic clove, minced
1/3 cup frozen peas, thawed
6-8 ounces egg and spinach fettuccine
1 tablespoon chopped parsley
To make the sauce:
Melt the butter in a small saucepan.
Add 2/3 cup cream and Parmesan to the butter and bring to a simmer.
In a small bowl, whisk together 1/3 cup of cream and the yolks.
Slowly pour the hot cream into the bowl to temper it.
Add the pepper. Whisk to combine.
Return the mixture to the saucepan and set it aside off the heat.
Melt the butter in a small saucepan.
Add 2/3 cup cream and Parmesan to the butter and bring to a simmer.
In a small bowl, whisk together 1/3 cup of cream and the yolks.
Slowly pour the hot cream into the bowl to temper it.
Add the pepper. Whisk to combine.
Return the mixture to the saucepan and set it aside off the heat.
In a large skillet, saute the mushrooms with 1 tablespoon of butter, 2-3 minutes.
Add the onion, prosciutto or ham, and garlic.
Saute until the prosciutto is crisp and onions are slightly golden, 3-4 minutes.
Remove from the heat.
Add the onion, prosciutto or ham, and garlic.
Saute until the prosciutto is crisp and onions are slightly golden, 3-4 minutes.
Remove from the heat.
In the meantime, cook the fettuccine in boiling salted water until al dente.
Add the peas to the cooking pasta just to heat through.
Drain the pasta and peas into a large serving bowl.
Pour the sauce over and gently toss to coat the pasta.
Top with the prosciutto/mushroom mixture and sprinkle with parsley.
Add the peas to the cooking pasta just to heat through.
Drain the pasta and peas into a large serving bowl.
Pour the sauce over and gently toss to coat the pasta.
Top with the prosciutto/mushroom mixture and sprinkle with parsley.
This recipe was revised and updated on 4/12/09
