Tagliatelle Paglia e Fieno

This is a classic from Emilia Romagna! Paglia e Fieno Tagliatelle with Ham, Peas and Cream! Absolutely sublime! 
It is a very easy recipe with just a few ingredients. Anyone can make it and, more importantly, it's very tasty and rich. If you can’t find these types of tagliatelle, it isn't a problem, just use some egg dry tagliatelle, or it is also great with penne or garganelli!

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Serves: 2

Ingredients

• 100g of egg tagliatelle
• 100g of spinach tagliatelle
• 1 knob of unsalted butter
• Extra Virgin Olive oil 
• ½ a brown onion
• 150g of ham (thickly sliced)
• A handful of peas
• 100ml of double cream
• 30g of  grated Grana Padano cheese

Method

1. Bring a large pot of water to a boil and place a medium frying pan on medium heat.
2. Meanwhile, thinly dice the onion and cut the ham into small 1cm cubes. Add the butter to the frying pan and as soon as it is completely melted, add the onion along with a drizzle of olive oil and a pinch of salt.
3. Cook the onion until soft before adding the ham cubes and the peas. Give it a good stir and lower the temperature to low heat. Add the cream and give it a stir.
4. Cook the pasta in plenty of salted boiling water until al dente. Once it is cooked, transfer it straight into the sauce along with a ladle of pasta water. Turn the heat off, add the cheese, and stir it well until creamy. Toss the tagliatelle in the sauce to coat it evenly. If the sauce is too thick, add a bit of pasta water to achieve a creamy consistency. If it is too wet, put it back on the heat and reduce the sauce.
5. Serve the Tagliatelle Paglia e Fieno with extra cheese on top if you wish! Enjoy!

Watch the recipe video

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