Recipes // Main Dish Pasta // Paglia E Fieno

Paglia E Fieno

  • Salt
  • 1/2 pound spaghetti
  • 1/2 pound spinach spaghetti
  • 6 tablespoons unsalted butter
  • 2 large shallots, chopped small (about 3/4 cup)
  • 1 (1/2 pound) slice ham, about 1/3-inch thick, cut into 1/3-inch cubes
  • 1 1/4 cups heavy cream
  • Pinch freshly grated nutmeg
  • 1/2 cup finely grated Parmesan cheese, plus extra for serving
  1. Bring a large pot of water to a boil over high heat. Set a colander in the sink.
  2. When the spaghetti water comes to a boil, add enough salt to make the water taste salty (1/4 cup), and the white and green spaghetti. Return the water to a boil and cook the spaghetti according to the package directions (about 12 minutes).
  3. Meanwhile, in a large (10- to 12-inch) skillet, melt the butter over low heat. Add the shallots and sprinkle with 1/2 teaspoon salt. Cook until the shallots are translucent and tender, 8 to 10 minutes. Add the chopped ham, give it a stir, and cook 5 more minutes.
  4. Add the cream to the pan, turn the heat to medium, and let the cream come to a gentle simmer. Simmer until the sauce thickens slightly but isn’t gloppy, 3 to 4 minutes. Turn off the heat. Add the nutmeg and the cheese and stir well.
  5. When the spaghetti is cooked, ladle out and reserve about 1/2 cup of the pasta cooking water. Drain the spaghetti in the colander. Add the spaghetti to the skillet with the sauce and stir gently to coat it with the sauce. Add 2 tablespoons of the pasta water to thin the sauce. Add more if it is still gloppy – the sauce should lightly bathe the spaghetti. Turn the pasta out onto a platter and serve it immediately with extra cheese in a serving bowl.
Featured Recipes

Personally Yours

Marketplace Recommendations