Fettuccine with Peas, Prosciutto, and Cream

Fettuccine ai Piselli e Prosciutto

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

This sauce is traditionally served in Emilia-Romagna with a combination of green and yellow egg noodles. The dish is called Paglia e Fieno, which means “straw and hay.” If you can find good-quality dried green egg noodles, by all means serve this the way it was intended. Otherwise, the sauce is also perfectly wonderful with just yellow egg fettuccine. Though frozen peas work quite well, if you can get fresh peas I encourage you to use them.