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Straw and Hay

June 19, 2011

Strange as it is and strange as it may seem to be, but this was another one of my favorite meals for breakfast at the Cavalieri Hilton in Rome.  It is known there as “Paglia e Fieno” .  A true comfort food for me.  I usually make it for dinner now.  I prefer to have this meal with “tagliatelle” but in the past few years that has been difficult to find in this area. 

Straw and Hay

Ingredients

  • 1/2 lb. Spinach Tagliatelle *
  • 1/2 lb. Tagliatelle *
  • 4 T. Unsalted Butter
  • 1/2 lb. Ham (sliced thinly) (may substitute prosciutto or bacon)
  • 1 Garlic Clove (minced)
  • Salt
  • Freshly Ground Pepper
  • 1 C. Heavy Cream (may substitute Half & Half)
  • 1 C. Frozen Peas
  • 1/2 C. Parmesan Cheese (grated)
  • Fresh Parsley (chopped, for garnish)

* Spaghetti used here

Preparation

  1. Melt 2 T. butter in a pan and saute the ham and garlic for a couple minutes; remove and set aside
  2. Add the remaining butter, cream and cheese to same pan and combine thoroughly
  3. Cook pasta until al dente; drain
  4. Add the peas and season to taste
  5. Add the pasta to the cream mixture and toss to coat pasta with the sauce
  6. Serve on a warmed plate and garnish with some fresh parsley

(Serves 4)

Recipe adapted from La Cucina Italiana

An addition to #SpringFling

Please visit www.awaytogarden.com for many pea recipes

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3 Comments leave one →
  1. June 19, 2011 22:13

    Normally I wouldn’t think to have pasta for breakfast, but this looks amazing. I think I’d eat it at midnight or 5 a.m. given the choice. It looks so creamy and colorful.

    • July 2, 2011 17:53

      Well I always had it in the morning since we worked all night to Rome and was really dinner for us, plus we were just going to bed thereafter, but it is good anytime!

Trackbacks

  1. Celebrate National Pasta Month in October 2011 « "Deja Vu" Cook

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