Paglia e Fieno

I discovered this is amazingly rich and delicious dish in Venice. The name means straw and hay — a reference to the pale yellow and green colors of the pasta.

1 cup (½ pint) heavy cream
2 egg yolks
2 cups cooked peas
1 cup coarsely chopped prosciutto (about 4 oz.)
½ cup grated Parmesan cheese
Salt & pepper
8 oz. green (spinach) fettuccine
8 oz. white fettuccine

In a large bowl, mix the cream, egg yolks, peas, prosciutto and cheese. Cook the fettuccine in boiling salted water until al dente. Drain and add to bowl. Toss until well coated and season to taste with salt and pepper. Serve immediately.


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