Straw and Hay
Transport your taste buds to the heart of Italy with "Straw and Hay," a luxurious, creamy pasta dish that marries the vibrant green of spinach fettuccine with the classic flavor of its golden counterpart. This recipe is a symphony of textures and flavors, featuring crispy pancetta, tender peas, and a rich Parmesan cream sauce infused with garlic and butter. Perfectly balanced and indulgent, this dish comes together in just 30 minutes, making it an ideal choice for a comforting weeknight meal or an impressive dinner for guests. Garnished with fresh parsley and a sprinkle of extra Parmesan, "Straw and Hay" is the ultimate fusion of simplicity and elegance that will keep everyone coming back for more.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 g Spinach fettuccine
- 250 g Regular fettuccine
- 1 cup Peas
- 150 g Pancetta
- 2 cloves Garlic, minced
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring to a boil.
While the water heats, dice the pancetta into small cubes and set aside.
In a large skillet, heat the olive oil over medium heat and cook the pancetta until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add the unsalted butter to the skillet, then sauté the minced garlic for 30 seconds until fragrant.
Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir occasionally and cook for 4-5 minutes, allowing the sauce to thicken slightly.
Stir in the grated Parmesan cheese, cooked pancetta, and peas. Season with salt and black pepper to taste. Keep the sauce warm on low heat while preparing the pasta.
Cook the spinach and regular fettuccine together in the boiling water according to the package instructions, typically 8-10 minutes, until al dente.
Reserve about 1/2 cup of pasta water, then drain the pasta.
Add the cooked fettuccine directly to the skillet with the sauce. Toss well to coat the pasta evenly, adding a splash of reserved pasta water if the sauce is too thick.
Sprinkle the dish with fresh parsley and serve immediately with extra Parmesan cheese on the side.
Nutrition Facts
Calories |
3602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.1 g | 277% | |
| Saturated Fat | 106.2 g | 531% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 6302 mg | 274% | |
| Total Carbohydrate | 277.1 g | 101% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 14.6 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1035 mg | 80% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1629 mg | 35% | |
*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.
