MANGIA BENE PASTA

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Hay and Straw Fettuccine  (serves 4)

This dish 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.  You could also use regular linguine.  We have made this dish with sauteed mushrooms added, which is also nice.  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.

4 TB. unsalted butter

1/2 cup onion, finely chopped

6 oz. prosciutto or ham, cut into 1/2" cubes

1 cup heavy cream

2 eggs

1/2 cup Parmesan cheese, grated

Salt and pepper

1/2 cup frozen peas, thawed

1 lb. egg and spinach fettuccine, cooked

In a large skillet, melt butter.  Add onion and prosciutto and sauté about 5 minutes, or until meat just starts to crisp.  Remove from heat.

Whisk together the cream, eggs, and parmesan.  Be sure they are very well blended.

Slowly add the cream to the mixture in the skillet.

Put the skillet back on the stove and heat just to warm.  If it boils it may curdle!

Salt and pepper to taste.  Add peas.  Add cooked pasta to skillet and stir.

Serve on platter.  Sprinkle with parsley, if desired.

Optional: Top individual servings with a dollop of Traditional Tomato Sauce.  Stir in.

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