Paglia E Fieno Al Professore
Elevate your pasta night with "Paglia e Fieno al Professore," a sumptuous Italian classic that brings together the vibrant colors and flavors of spinach fettuccine (green pasta) and egg fettuccine (yellow pasta). This creamy, indulgent dish features crispy pancetta, earthy cremini mushrooms, and sweet peas enveloped in a velvety Parmesan cream sauce. Perfectly balanced with a hint of garlic and a sprinkle of fresh parsley, this recipe is as visually stunning as it is delicious. Ready in just 35 minutes, it’s an elegant yet approachable dish ideal for family dinners or entertaining guests. With its rich textures and bold flavors, "Paglia e Fieno al Professore" is a perfect showcase of traditional Italian comfort food.
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Recipe Information
Ingredients
- 200 grams Spinach fettuccine (green pasta)
- 200 grams Egg fettuccine (yellow pasta)
- 150 grams Pancetta
- 200 grams Cremini mushrooms
- 100 grams Frozen peas
- 250 milliliters Heavy cream
- 50 grams Parmesan cheese, grated
- 2 Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Add both the spinach fettuccine and egg fettuccine, and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Dice the pancetta into small cubes and add it to the skillet. Cook for 3-4 minutes until it becomes crispy, then transfer it to a plate, leaving the rendered fat in the skillet.
Thinly slice the cremini mushrooms and mince the garlic cloves. Add them to the skillet with the pancetta fat and sauté for 5 minutes until the mushrooms are golden and tender.
Add the frozen peas to the skillet and cook for another 2 minutes, stirring occasionally.
Reduce the heat to low and pour in the heavy cream. Stir to combine all the flavors and let the cream heat through, about 2 minutes. Season with salt and black pepper.
Return the pancetta to the skillet, then add the drained pasta to the sauce. Toss well to coat the pasta in the creamy sauce. If the sauce is too thick, stir in a little of the reserved pasta water, 1 tablespoon at a time, until your desired consistency is reached.
Sprinkle the grated Parmesan cheese over the pasta and toss again to incorporate it into the sauce.
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.9 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 542 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
