Golden Ribbon Pasta with Savory Prosciutto

Indulge in the simple elegance of Straw and Hay Pasta with Prosciutto – a dish as visually appealing as it is utterly delicious. This classic Italian creation is not only beautiful but also incredibly quick and easy to prepare, making it a perfect choice for any occasion.

Known in its native Italy as Paglia e Fieno, this traditional pasta dish originates from the heart of Siena, Tuscany. Its name, meaning “Straw and Hay,” beautifully describes the delightful blend of delicate spinach-infused and classic plain fettuccine noodles, reminiscent of lush green fields and golden dried hay. These vibrant pasta strands are artfully tossed with sweet green peas and savory prosciutto, all enveloped in a rich, creamy Parmesan sauce that elevates every bite.

Why This Paglia e Fieno Recipe Belongs in Your Kitchen

If you’re searching for a dish that combines elegance with effortlessness, look no further than this Straw and Hay Pasta recipe. It’s more than just a meal; it’s an experience that brings a touch of Italian charm to your table without the fuss.

• A Feast for the Eyes and Palate: This Paglia e Fieno recipe, a cherished family favorite passed down from my mother, exemplifies her artistic philosophy that food should be as beautiful as it is flavorful. The visual harmony of green spinach fettuccine entwined with pale cream fettuccine creates a stunning presentation. Served on solid-colored plates atop a rich, deep-hued tablecloth, our family meals were always a treat for all senses. This dish embodies that spirit perfectly, making every dinner feel special.
• Your Go-To Weeknight Dinner: In today’s fast-paced world, finding time for elaborate meals can be challenging. This recipe is a lifesaver, coming together remarkably quickly. It’s ideal for busy weeknights when you crave something wholesome and delicious without spending hours in the kitchen. From start to finish, you’ll have a restaurant-quality meal on the table in under 30 minutes.
• Effortless Elegance: Despite its sophisticated appearance and incredible flavor, this pasta is surprisingly simple to prepare. The beauty lies in its straightforward ingredients and cooking method. You don’t need to be a gourmet chef to achieve a perfect, creamy pasta dish that will impress your family and friends.
• Complete Meal in Minutes: Enhance this delightful pasta with minimal effort. A crisp green salad provides a refreshing counterpoint, while a side of warm, crusty bread is perfect for soaking up every last drop of the exquisite Parmesan cream sauce. Together, they create a well-rounded and satisfying meal that requires little additional thought.
• A Family-Friendly Favorite: This recipe is designed to please everyone, even picky eaters. The blend of tender pasta, savory prosciutto, and sweet peas in a mild, creamy sauce offers familiar flavors in an exciting new combination. It’s a wonderful way to introduce diverse textures and colors to your family’s dinner rotation.

Our family dinners, which began promptly at 6 PM after the national news, became increasingly reliant on quick, satisfying pasta dishes when my mom returned to college for her MFA. These meals were never monotonous, as she expertly varied vegetables, meats, and cheeses. This Paglia e Fieno, with its perfectly al dente pasta, aromatic garlic and onions, salty prosciutto, and sweet peas bathed in a luxurious cream sauce, perfectly fit the bill. It met all her criteria for a flavorful, efficient, and aesthetically pleasing meal, ensuring that even on the busiest evenings, we gathered around the table for quality time and delicious food.

Mastering Your Straw and Hay Pasta: A Step-by-Step Guide

Creating this delightful Paglia e Fieno is a straightforward process that yields impressive results. While the traditional recipe calls for a mix of plain and spinach fettuccine, don’t hesitate to adapt it to what’s available or to your personal preferences. I often opt for fresh pasta when dried spinach fettuccine or tagliatelle is hard to find, but either fresh or dried will work beautifully. Feel free to use two colors for the classic “straw and hay” look, or stick to one if that’s all you have. If peas aren’t a favorite in your household, substitute them with another cooked vegetable like asparagus tips or diced zucchini. This dish transitions from stovetop to plate in mere minutes, maximizing your precious family time around the dinner table – which, after all, is what weekday meals are truly about.

Making dinner can be a wonderful opportunity for family bonding. Invite your children to participate in the meal preparation process. Even young children, with appropriate supervision, can handle simple tasks like pouring a handful of salt into the pasta water, stirring the pasta, or measuring out the frozen peas. Studies show that children are far more likely to try new foods when they’ve had a hand in preparing them. This particular pasta recipe is an ideal entry point for budding chefs due to its simplicity. Now, if only I could rewind time and apply this strategy to my notoriously picky husband!

Simple Steps to a Perfect Paglia e Fieno:

1. Sauté Aromatics: Begin by heating the butter and olive oil in a large skillet over medium heat. Add the finely minced onions and cook them gently until they become beautifully translucent, signaling their sweetness has been released.
2. Infuse Flavor: Next, add the minced garlic to the pan and sauté briefly until fragrant – usually about 30 seconds to a minute, being careful not to burn it. Then, add the julienned prosciutto, stirring and cooking until it slightly crisps and its savory aroma fills your kitchen.
3. Craft the Cream Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook, stirring occasionally, until the sauce begins to thicken slightly, creating a luscious base for your pasta.
4. Season to Perfection: Taste the cream sauce and adjust the seasoning as needed. Remember that prosciutto is quite salty, so add salt sparingly. A generous grind of fresh black pepper will enhance the flavors.
5. Add Peas and Rest: Stir in the frozen peas. The residual heat from the sauce will gently warm them through. Remove the pan from the heat while you cook the pasta.
6. Cook the Pasta Al Dente: Bring a large pot of generously salted water to a rolling boil – it should taste like the sea. Add your fettuccine (both regular and spinach, if using) and cook according to package directions until it is perfectly al dente, meaning “to the tooth” with a slight firm bite.
7. Combine and Coat: Drain the cooked pasta thoroughly, then immediately return the cream sauce pan to low heat. Add the drained pasta directly to the sauce. Using tongs, toss everything together gently until every strand of pasta is beautifully coated in the creamy sauce.
8. Finish with Parmesan: Finally, sprinkle in the grated Parmesan cheese. Toss once more to melt the cheese and fully incorporate it into the sauce. Serve immediately, garnished with extra Parmesan if desired.

Essential Ingredients for Authentic Straw and Hay Pasta

One of the beauties of this classic Italian dish is its reliance on readily available, quality ingredients. You likely have many of these kitchen staples already on hand. While the striking green and yellow pasta combination certainly enhances the visual appeal, remember that this dish will be equally delicious and comforting even if you opt for just plain egg noodles.

• Kitchen Staples: Olive Oil & Butter – A classic combination for sautéing, olive oil provides a fruity depth while butter adds richness and helps brown the aromatics beautifully. Opt for good quality extra virgin olive oil for the best flavor.
• Aromatics: Onion & Garlic – The foundation of so many delicious Italian sauces. Use a yellow or white onion, finely minced, to provide a sweet, aromatic base. For the garlic, choose plump, fresh cloves. Avoid dehydrated or pre-minced garlic for the freshest, most vibrant flavor.
• The Savory Star: Prosciutto – This dry-cured Italian ham is the heart of the savory flavor in this dish. Its delicate, salty, and slightly sweet notes are unmistakable. For substitutions, pancetta (Italian cured pork belly) offers a similar richness. In a pinch, thinly sliced or diced good-quality ham (like Black Forest or Virginia ham) or even crispy bacon can be used, though the flavor profile will differ slightly.
• The Creamy Base: Heavy Cream – Often labeled as whipping cream, look for heavy cream with at least 36% butterfat. This is crucial for creating a thick, luxurious, and truly rich cream sauce that beautifully coats the pasta. While you could substitute with half-and-half for a lighter version, be aware the sauce will be less thick and creamy.
• Sweetness and Color: Frozen Peas – These bright green gems add a pop of color and a touch of sweetness that balances the savory prosciutto. There’s no need to defrost them; simply add them to the warm sauce, and the heat from the pasta and sauce will warm them through perfectly.
• The Pasta: Regular Fettuccine and Spinach Fettuccine – The signature “Straw and Hay” comes from this delightful duo. Fettuccine, meaning “little ribbons,” is a flat, thick pasta, perfect for holding creamy sauces. Spinach fettuccine adds a natural green hue and a subtle earthy flavor. If you can’t find green pasta, the dish will still be delicious with all regular fettuccine or even tagliatelle. When cooking, aim for “al dente” – “to the tooth.” This means the pasta should be cooked until it offers a slight resistance when bitten, not mushy. You might see a faint, uncooked line in the center of the noodle. Always taste a strand before draining to ensure it’s just right.
• Finishing Touch: Grated Parmesan – For the best flavor, seek out fresh Parmesan cheese. Many grocery stores offer freshly grated Parmesan in their deli or cheese departments. Avoid the pre-grated Parmesan found in green cans on store shelves, as its flavor and texture are vastly inferior to fresh. The fresh Parmesan will melt beautifully into the sauce and provide a sharp, salty finish.

Expert Tips and Variations for Your Paglia e Fieno

This Straw and Hay Pasta recipe is wonderfully versatile, allowing for easy adjustments to suit your pantry, preferences, and dietary needs. Here are some invaluable notes and creative ideas to make this dish truly your own:

• Pasta Palette Flexibility: While the iconic green and yellow fettuccine gives the dish its charming “straw and hay” appearance, don’t let a lack of spinach pasta deter you. This recipe will be equally flavorful and comforting if you use all regular fettuccine. The rich sauce and savory prosciutto will still shine through.
• Embrace Different Pasta Shapes: If fettuccine isn’t available, or if you simply prefer another shape, feel free to experiment! This sauce pairs well with a variety of pastas. I’ve successfully made this dish with farfalle (bowtie pasta), which holds the creamy sauce beautifully in its nooks and crannies. Penne, rigatoni, or even a shorter cut like fusilli would also work wonderfully, just keep in mind that flatter, wider noodles tend to coat better than very thin ones like spaghetti.
• Vegetable Swaps: Not a fan of peas, or looking to add more veggies? No problem! This recipe is highly adaptable. Consider adding blanched asparagus tips, finely diced zucchini (sautéed with the onions), steamed broccoli florets, or even sautéed mushrooms. Just ensure any substitute vegetables are cooked to your desired tenderness before incorporating them into the sauce, as they won’t cook significantly once added.
• Prosciutto Alternatives: If prosciutto is unavailable or you’re looking for a different flavor profile, there are several delicious substitutes. Pancetta, another Italian cured pork, offers a similar savory depth. For a more accessible option, good-quality deli ham (such as Black Forest or Virginia ham), diced and crisped, works well. In a pinch, crispy bacon bits can also provide a wonderful smoky and salty element.
• Calorie-Conscious Adjustments: If you’re aiming to reduce the calorie count slightly, you can experiment with using half-and-half instead of heavy cream. However, be aware that the resulting sauce will be noticeably less creamy and thick. For the authentic, luxurious texture, heavy cream is recommended.
• Always Taste and Adjust: Before serving, always taste the finished dish. The saltiness of the prosciutto can vary, so you might not need additional salt. However, don’t hesitate to add more salt or a generous grind of freshly ground black pepper to elevate the flavors to your liking. A sprinkle of fresh parsley or chives at the end can also add a nice, fresh dimension.
• Pasta Water is Gold: Remember the golden rule of pasta making: never drain all the pasta water! Reserve about a cup of the starchy cooking water before draining the pasta. If your sauce becomes too thick, a splash or two of this reserved water can help loosen it up and create a wonderfully silky texture, helping the sauce cling perfectly to every noodle.

Frequently Asked Questions About Paglia e Fieno

Explore More Delicious Pasta Recipes

If you’ve enjoyed the simple elegance and delicious flavors of this Straw and Hay Pasta, you’re in for a treat! We have a wide array of other easy and inspiring pasta dishes that are perfect for any meal, from quick weeknight dinners to special occasions.

• Creamy Garlic Penne Pasta from Lil’ Luna – A wonderfully rich and garlicky pasta dish that’s sure to be a crowd-pleaser.
• Beef Burgundy Pasta – A hearty and comforting pasta dish infused with the deep flavors of classic Beef Burgundy.
• Creamy Italian Sausage Pasta – Indulge in savory Italian sausage tossed with pasta in a luscious cream sauce.
• Homemade Tomato Pasta Sauce – Master the art of a classic, rich, and flavorful homemade tomato sauce.
• Fresh Tomato Basil Pasta – A light, vibrant, and incredibly fresh pasta dish celebrating the best of summer produce.
• Discover all my Easy Pasta Recipes for endless meal inspiration!

The Recipe:

Straw and Hay Pasta (Paglia e Fieno)

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Yield
4 servings

This delightful Paglia e Fieno, adapted from a classic Wolfgang Puck recipe, is an elegant yet easy weeknight meal. Enjoy the beautiful blend of green and plain fettuccine with savory prosciutto and sweet peas in a rich Parmesan cream sauce.

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 (to taste)
• Freshly ground black pepper (to taste)
• 1 cup frozen peas, defrosted
• 6 ounces regular fettuccine
• 6 ounces spinach fettuccine
• ½ cup grated Parmesan cheese

Instructions

1. Heat the butter and oil in a large sauté pan over medium heat. Add the finely minced onions and cook until they are translucent and softened.
2. Next, add the minced garlic and julienned prosciutto to the pan. Sauté for about a minute more, stirring continuously, until fragrant and the prosciutto is lightly crisped.
3. Pour in the heavy cream and bring the mixture to a gentle simmer. Cook, stirring occasionally, until the sauce slightly thickens to a luxurious consistency.
4. Taste the cream sauce and season carefully with salt and freshly ground black pepper. Remember that prosciutto adds significant saltiness, so add additional salt only if truly needed.
5. Stir in the frozen peas and then remove the pan from the heat. The peas will warm through with the residual heat.
6. While the sauce is resting, cook the pasta. Bring a large pot of well-salted water to a rolling boil. Add both the regular and spinach fettuccine and cook according to package directions until perfectly al dente.
7. Drain the pasta thoroughly, reserving about ½ cup of the starchy pasta water. Return the sauce pan to low heat. Add the drained pasta directly to the sauce and toss gently until every strand is beautifully coated. If the sauce seems too thick, add a splash of reserved pasta water to reach your desired consistency.
8. Add the grated Parmesan cheese and toss once more until the cheese has melted and is fully incorporated. Serve immediately, garnished with extra Parmesan if desired.

Notes

For truly flavorful pasta, make sure your pasta water tastes like the sea – add plenty of salt! This is crucial for infusing flavor directly into the pasta as it cooks.

If prosciutto is not available, you can easily substitute it with other types of savory ham like pancetta (diced and crisped), high-quality deli ham (such as Black Forest or Virginia ham), or even crispy bacon for a slightly different but equally delicious twist.

Don’t forget to reserve some pasta water! This starchy liquid is a chef’s secret weapon to loosen up your sauce if it becomes too thick and helps it cling perfectly to the pasta.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 539Total Fat: 34gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 105mgSodium: 1236mgCarbohydrates: 38gFiber: 4gSugar: 6gProtein: 21g

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