Pastoral Prosciutto Pasta

Welcome to the delightful world of Straw and Hay Pasta with Prosciutto, an Italian classic that’s as visually appealing as it is utterly delicious! Known in Italy as Paglia e Fieno, this simple yet elegant dish offers a perfect blend of rich flavors and satisfying textures, making it an ideal choice for a quick weeknight supper or a special weekend meal. Its striking combination of green spinach fettuccine and golden plain pasta, mixed with savory prosciutto, sweet peas, and a luxurious Parmesan cream sauce, promises a culinary experience that’s both comforting and gourmet. Best of all, it comes together with surprising ease, proving that exceptional Italian cuisine doesn’t have to be complicated.

What is Paglia e Fieno? The Origin of Straw and Hay Pasta

Paglia e Fieno, which translates literally to “Straw and Hay” in Italian, is a charming and traditional pasta dish that hails from the picturesque region of Siena in Tuscany. The name itself is a nod to the distinct colors of the pasta used: the golden-yellow strands represent the straw, while the vibrant green spinach pasta symbolizes the hay. This visual allegory not only makes the dish uniquely beautiful but also adds to its rustic, wholesome appeal.

At its heart, Paglia e Fieno is a celebration of simple, high-quality ingredients harmoniously blended. The foundation is a luscious Parmesan cream sauce, providing a velvety coating for the pasta. This rich base is perfectly complemented by the salty, delicate notes of thinly sliced prosciutto and the fresh sweetness of tender green peas. Often, a hint of garlic and onion is sautéed to build a flavorful aromatic base, elevating the entire experience. While variations exist, the essence remains the same: a comforting, elegant, and deeply satisfying pasta dish that embodies the spirit of Italian home cooking.

Why This Straw and Hay Pasta Recipe is a Must-Try

This particular Straw and Hay Pasta recipe holds a special place, inspired by cherished family traditions and a love for beautiful, delicious food. Here are several compelling reasons why it deserves a spot in your culinary repertoire:

• A Feast for the Eyes and Palate: The commingling of the green spinach and creamy yellow fettuccine noodles offers a truly lovely aesthetic appeal. My mother, an artist, always emphasized that our plates should be as beautiful as they were tasty. This dish perfectly embodies that philosophy, transforming a simple meal into an artful presentation. Served on solid-colored plates against a rich, deep-hued tablecloth, it creates an inviting atmosphere for any dinner gathering.
• Weeknight Dinner Perfection: In today’s busy world, finding recipes that are both quick and gourmet is a treasure. This Straw and Hay Pasta comes together quickly, making it an ideal candidate for a hassle-free weeknight dinner. It proves that you don’t need hours in the kitchen to enjoy an authentic and satisfying Italian meal.
• Effortless Elegance: Despite its quick preparation, the dish exudes an elegant simplicity that will impress. The rich Parmesan cream sauce, savory prosciutto, and vibrant peas combine to create a sophisticated flavor profile without any culinary acrobatics. It’s a dish that feels special without being complicated.
• Customizable and Versatile: While the classic combination is delightful, this recipe is incredibly adaptable. Not a fan of peas? Easily swap them for another favorite vegetable. Can’t find green pasta? The dish is equally delicious with just regular fettuccine. This flexibility ensures it can cater to various tastes and dietary preferences.
• Family-Friendly and Engaging: Encourage your children to participate in the meal-making process. Even young ones, with proper supervision, can help with simple tasks like pouring salt into the pasta water or measuring out peas. Involving them in the preparation not only teaches valuable skills but also makes them more likely to try new foods. This recipe is simple enough for a rewarding family cooking experience.
• Complete Meal Potential: Pair this exquisite pasta with a crisp green salad tossed in a light vinaigrette and some warm, crusty bread to soak up every last drop of that creamy sauce. Add a glass of your favorite Italian white wine, and you’re set for a complete, delightful meal that nourishes both body and soul.

Our family dinners, starting promptly at 6 PM after the national news, were always an important ritual. As my mother pursued her MFA in high school, easy pasta dinners became a more frequent and welcome sight on our table. They were always quick but never lacked flavor or excitement, thanks to varying vegetables, meats, and cheeses. This Paglia e Fieno recipe, with its perfectly al dente pasta, aromatic garlic and onions, salty prosciutto, and sweet peas bathed in a creamy sauce, perfectly met those criteria for a delicious and memorable family meal.

Essential Ingredients for Authentic Paglia e Fieno

The beauty of Straw and Hay Pasta lies in its reliance on a few key, high-quality ingredients. You might even have most of these kitchen staples on hand! While the green and yellow pasta combination is undeniably lovely for presentation, remember that this classic Italian dish will be just as delicious using just plain egg noodles if that’s what you have.

• Olive Oil & Butter: The foundational fats that begin our sauce, providing a rich base for sautéing the aromatics. Use a good quality extra virgin olive oil for flavor and unsalted butter for control.
• Onion: Finely minced yellow or white onions are sautéed until translucent, releasing their sweet, aromatic essence that forms a crucial layer of flavor in the sauce.
• Garlic: Freshly minced garlic cloves are paramount. Make sure your cloves are plump and firm, not dried out, for the best pungent aroma and taste. Garlic adds a depth that is indispensable in Italian cooking.
• Prosciutto: The star savory component! Thinly sliced and julienned prosciutto brings a wonderful salty, slightly sweet, and umami depth. If prosciutto is unavailable, you can substitute with pancetta (cubed and rendered until crispy) or even diced high-quality ham (like Black Forest or Virginia ham) in a pinch. Bacon can also work, but its smokier flavor will alter the profile slightly.
• Heavy Cream: This is what gives our sauce its luxurious, velvety texture. Opt for heavy cream with at least 36% butterfat for the richest, most decadent result. While you could try half and half for a lighter version, the sauce will not be as thick or creamy, affecting the overall mouthfeel.
• Frozen Peas: Sweet, tender green peas add a pop of color and freshness. There’s no need to defrost them beforehand; the heat from the cooked pasta and warm sauce will gently thaw and cook them through. If using fresh peas, blanch them briefly before adding to ensure they are tender.
• Fettuccine (Regular & Spinach): The iconic “straw and hay” effect comes from using both regular egg fettuccine (the straw) and spinach fettuccine (the hay). This combination creates the dish’s signature visual appeal. If you can’t find spinach fettuccine, using all regular fettuccine or even tagliatelle will still yield a delicious result. The most important aspect is to cook your pasta “to the tooth” or al dente – meaning it offers a slight resistance when bitten, indicating it’s perfectly cooked through but not mushy. Always test a strand before draining; you should see a faint, uncooked line in the very center.
• Grated Parmesan: This is a non-negotiable for an authentic cream sauce. Always use freshly grated Parmesan cheese, ideally Parmigiano-Reggiano. Look for pre-grated fresh Parmesan in the deli or cheese department of your grocery store. Avoid the shelf-stable green cans, as they lack the nuanced flavor and meltability required for a truly exquisite sauce. The sharp, nutty flavor of quality Parmesan binds the sauce and adds incredible depth.

Step-by-Step Guide: Crafting Your Perfect Straw and Hay Pasta

Making this delightful Paglia e Fieno is a straightforward process, moving quickly from stovetop to plate. This efficiency allows for more cherished family time around the dinner table – which, after all, is what weekday meals are truly about!

1. Sauté the Aromatics: In a large sauté pan, heat the olive oil and butter over medium heat. Add the finely minced onions and cook them gently until they become translucent, about 5-7 minutes. This step is crucial for building a sweet, aromatic foundation for your sauce.
2. Infuse with Garlic and Prosciutto: Stir in the minced garlic and julienned prosciutto. Sauté for just about 1 minute more, stirring constantly, until the garlic is fragrant and the prosciutto begins to crisp slightly and release its savory oils. Be careful not to burn the garlic.
3. Build the Cream Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Continue to simmer, stirring occasionally, until the sauce begins to thicken slightly, usually about 3-5 minutes. The cream will reduce and concentrate its flavor, creating a luxurious base.
4. Season to Perfection: Taste the sauce and season with salt and freshly ground black pepper as needed. Remember that prosciutto is quite salty, so you might need less salt than you think. Adjust to your preference.
5. Add the Peas and Remove from Heat: Stir in the frozen peas and immediately remove the pan from the heat. The residual heat from the sauce will gently cook the peas, preserving their vibrant color and fresh taste.
6. Cook the Pasta: Meanwhile, bring a large pot of well-salted water to a rolling boil. The pasta water should taste like the sea; this is essential for infusing flavor into the pasta itself. Add the fettuccine (both regular and spinach, if using) and cook according to package directions until it is al dente.
7. Combine Pasta and Sauce: Drain the cooked pasta thoroughly. Return the sauce pan to low heat. Add the drained pasta directly to the sauce and toss gently but thoroughly until every strand is beautifully coated.
8. Finish with Parmesan and Serve: Stir in the grated Parmesan cheese, tossing again until it melts into the sauce, making it even creamier. Serve immediately, perhaps with a final sprinkle of Parmesan and a crack of black pepper. Enjoy!

Pro Tips for Perfect Straw and Hay Pasta

Even though this recipe is straightforward, a few expert tips can elevate your Paglia e Fieno from great to extraordinary:

• Pasta Choice Flexibility: If green spinach fettuccine is hard to find, don’t fret! The dish will be equally delicious with just regular egg fettuccine. For a fun twist, you can even use other pasta shapes like farfalle (bow-tie pasta), penne, or rigatoni. While the “straw and hay” visual might change, the flavors will still be outstanding.
• Vegetable Swaps: Not a fan of peas, or just want to try something different? Feel free to substitute with other vegetables. Cooked asparagus tips, finely chopped broccoli florets, or even sautéed mushrooms would make excellent additions. Just ensure any substitute vegetables are cooked to your desired tenderness before incorporating them into the sauce.
• Prosciutto Alternatives: Should prosciutto be unavailable, you have several delicious alternatives. Pancetta, rendered until crispy, offers a similar salty, savory depth. Various deli hams like Black Forest or Virginia ham, diced and lightly browned, can also work. Even crispy bacon, while having a smokier profile, can provide a satisfying substitute in a pinch.
• Sauce Consistency and Lightening Up: For the richest, thickest sauce, heavy cream is best. If you’re looking to cut down on calories, you can try using half and half, but be aware that the sauce will be thinner and less luxurious. To achieve a slightly thicker sauce with half and half, you might consider adding a touch of cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) at the simmering stage, stirring until thickened.
• Always Taste and Adjust: Before serving, always taste your pasta. This is your chance to add more salt or a generous amount of freshly ground black pepper if needed. Keep in mind that prosciutto already contributes significant saltiness, so add additional salt sparingly.
• The Power of Pasta Water: Never rinse your cooked pasta! The starchy water clinging to the noodles helps the sauce adhere better. In fact, if your sauce seems a little too thick, a splash or two of the reserved pasta cooking water can wonderfully loosen it up while adding more body and helping the sauce emulsify.
• Fresh Herbs for Garnish: A sprinkle of fresh parsley or basil just before serving can add a vibrant pop of color and a fresh, aromatic finish.

Frequently Asked Questions About Straw and Hay Pasta

What does Paglia e Fieno mean in Italian?

Paglia e Fieno directly translates to “Straw and Hay.” This poetic name refers to the distinctive colors of the long pasta strands used in the dish: the light yellow of traditional egg pasta representing straw, and the light green of spinach pasta symbolizing hay.

Can You Use Other Pasta Shapes in this Recipe?

Absolutely! While fettuccine is traditional for Paglia e Fieno, any of your favorite types of pasta will work wonderfully with this sauce. Farfalle, also known as bow-tie pasta, is a popular and delightful substitution that holds the sauce well. Keep in mind that while shapes like spaghetti or linguine will still be tasty, they might not have the same surface area for the creamy sauce to adhere to as flat noodles like fettuccine or broader shapes like penne.

Can You Use Fresh Peas?

Yes, you can certainly use fresh peas. However, since frozen peas are typically blanched and almost fully cooked, fresh peas will require a bit more preparation. Make sure to blanch or cook your fresh peas first until they are tender before adding them to the sauce, as they won’t spend enough time in the pan to soften adequately otherwise. This recipe is also versatile enough to incorporate other cooked vegetables like small green beans or bite-sized pieces of broccoli, just ensure they are tender before adding.

Can I make Straw and Hay Pasta ahead of time?

While this pasta dish is best enjoyed immediately after preparation for optimal texture and flavor, you can prepare the sauce a day in advance and store it in the refrigerator. When ready to serve, gently reheat the sauce over low heat, adding a splash of milk or cream if it has thickened too much. Cook the pasta fresh and combine just before serving.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. When reheating, gently warm on the stovetop over low heat, adding a tablespoon or two of milk, cream, or even chicken broth to rehydrate the sauce and prevent it from drying out. Avoid microwaving at high power, as it can cause the sauce to separate.

You May Also Like These Delicious Pasta Recipes

If you’ve enjoyed the creamy goodness of Straw and Hay Pasta, be sure to explore these other fantastic pasta dishes:

• Creamy White Sauce Penne Pasta from Lil’ Luna
• Beef Burgundy Pasta
• Creamy Italian Sausage Pasta
• Homemade Tomato Pasta Sauce
• Fresh Tomato Basil Pasta
• Discover all my Easy Pasta Recipes for more inspiration!

The Recipe:

Straw and Hay Pasta

Adapted from Wolfgang Puck

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Yield
4 servings

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• ½ cup finely minced onion
• 2 cloves garlic, minced
• 4 ounces prosciutto, julienned
• 1 cup heavy cream
• Salt
• Freshly ground black pepper
• 1 cup frozen peas, defrosted
• 6 ounces fettuccine
• 6 ounces spinach fettuccine
• ½ cup grated Parmesan

Instructions

1. Heat the butter and oil in a large saute pan, then add the onions and cook till translucent.
2. Next, add garlic and prosciutto and cook for about a minute more while stirring.
3. Add the cream and bring to a simmer and cook till slightly thickened.
4. Season to taste with pepper and salt if needed, as the prosciutto adds saltiness.
5. Add the peas and remove from the heat.
6. Cook the pasta in well-salted water according to package directions.
7. Return the sauce to the heat. Add the drained pasta and toss till well combined.
8. Add the Parmesan, toss, and serve.

Notes

The pasta water should taste like the sea, so add plenty of salt as it’s needed to infuse into the pasta.

Use other types of ham like pancetta or even bacon if prosciutto is not available.

Nutrition Information:

Amount Per Serving (approximate):

• Yield: 4 servings
• Serving Size: 1
• Calories: 539
• Total Fat: 34g
• Saturated Fat: 19g
• Trans Fat: 1g
• Unsaturated Fat: 13g
• Cholesterol: 105mg
• Sodium: 1236mg
• Carbohydrates: 38g
• Fiber: 4g
• Sugar: 6g
• Protein: 21g