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Flavorful Fridays: Tagliatelle ‘Paglia e Fieno’ con Prosciutto

September 17, 2010

The most recent issue of La Cucina Italiana was the pasta issue. My mouth was watering and I couldn’t help but open the pages of the magazine to glean its contents before I had even closed my mailbox! Oh, the possibilities that were hidden within its pages. One of their recipes is for tagliatelle ‘paglia e fieno’ con prosciutto e funghi (translation: straw and hay tagliatelle with prosciutto and mushrooms). The straw refers to the yellow pasta and the hay refers to the green (spinach) pasta. We love pretty much anything that has prosciutto in it, so we decided to make it for dinner for a friend who was visiting from out of town. I just left out the mushrooms. The pasta is delicious. Will made yummy noises with every bite, and he even went so far as to say that he thinks this might be his new favorite pasta! The flavor is rich with the salty prosciutto brought out by the pasta. This is a dish that will impress, and it’s fairly easy to make. Just a note: making homemade pasta is the way to go on this, so just make sure you allow a little extra time for making the pasta itself (and be sure you have a pasta machine–it just makes life easier). I hope you enjoy this as much as we do!

Tagliatelle ‘Paglia e Fieno’ con Prosciutto

Adapted from La Cucina Italiana

Ingredients:

6 ounces, thick slices of prosciutto

1 large shallot, finely chopped

2 Tablespoons unsalted butter

5 large sage leaves

1 recipe each fresh tagliatelle

1 cup heavy cream

1/4 cup grated Parmesan cheese

Directions:

Bring large pot of water to boil. Cut prosciutto crosswise into matchsticks.

In a large skillet, combine shallot, butter, and sage; heat over medium heat, stirring occasionally until butter is melted. Remove sage, then stir in prosciutto and cook for one more minute.

Add pasta to the boiling water and cook until al dente (about 3 minutes for fresh pasta). Meanwhile, add cream to skillet; bring to a simmer and cook for one minute.

Stir in cheese; remove sauce from heat. When pasta is al dente, drain and add to sauce in skillet. Toss to combine. Serve immediately and enjoy!

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