Pasta‎ > ‎

paglia e fieno

While this recipe is rich, I have made it a lot less rich by reducing the amount of dairy and substituting 1/2&1/2 for the cream
1/2 lb    fettucine
1/2 lb   spinach fettucine
olive oil
2 large garlic cloves, smashed but kept whole
2 Tbs    unsalted butter
1/4 cup  diced pancetta
3 Tbs    finely chopped shallots
1 1 /2 cups sliced crimini or porcini mushrooms
1/2 cup  frozen or fresh peas
3/4  cup dry white wine
1/2 cup half and half
finely grated parmesan cheese
salt and pepper

cook pasta in boiling salted water. meanwhile, make sauce.  heat a large skillet and pour in enough olive oil to make a very thin layer.  drop in the garlic and cook until the garlic browns.  remove the garlic and throw away.  put heat on low and toss in pancetta.  do not let the pancetta crisp up.  add the shallots and after a few minutes, pour in about 1/4 cup of the wine, and let it absorb. toss in the mushrooms. as they begin to soften and cook, drop in the peas.  add the remaining wine, the half and half, and the butter, and slowly simmer to thicken a bit.  Add the cooked pasta and toss to coat.  add as much parmesan as you like...but it doesn't need much. don't add salt and pepper until after you add the cheese