Penne agli 8 “P”

This theme and variation in the key of P is actually a combination of 2 dishes I sampled—one in the Valtellina near Switzerland, the other in Lucca. I have dropped a P (parsley), since it does not quite fit now that the recipes are combined. Porcini, panna (heavy cream), and pepper were in the alpine recipe while penne, piselli (peas), pasta di tartufo (truffle paste), and pomodoro (tomato) are derived from the Tuscan dish. Parmigiano and prosciutto are used in both.