Description
Silky paglia e fieno pasta dances with crispy shallots in this Italian classic, blending delicate flavors and textures. Creamy sauce and golden-brown shallots create a sophisticated dish that invites you to savor each luxurious bite.
Ingredients
Scale
Pasta:
Pasta:
- 0.5 pound (226 grams) dried egg fettuccine
- 0.5 pound (226 grams) dried spinach fettuccine
Main Ingredients:
- 5 ounces (142 grams) cubed prosciutto
- 1 cup (240 milliliters) heavy cream
- 1 cup (100 grams) Parmigiano-Reggiano, grated
- 1 cup (145 grams) fresh or frozen peas (thawed if frozen)
Seasonings and Cooking Ingredients:
- 2 tablespoons (30 milliliters) unsalted butter
- 2 tablespoons (30 milliliters) olive oil
- 1 shallot, minced
- Salt, to taste
- Pepper, to taste
Crispy Shallots:
- 2 shallots, thinly sliced into rounds
- 1 cup (240 milliliters) neutral oil (vegetable or avocado)
- Flaky sea salt (such as Maldon)
Instructions
- Craft crispy shallots by gently frying sliced shallots in oil over medium-low heat for approximately 10 minutes until achieving a rich golden hue. Transfer to a paper towel-lined plate and season with flaky sea salt.
- Prepare sauce in a large skillet by melting butter and olive oil together. Introduce minced shallots and prosciutto, sautéing for 3 minutes. Pour cream into the mixture, stirring and allowing it to simmer until slightly thickened, around 5 minutes.
- Simultaneously, bring a generously salted water pot to a rolling boil. Cook fettuccine approximately 2 minutes less than package recommendations to maintain al dente texture. Add green peas during the final 2 minutes of pasta cooking.
- Transfer pasta and peas directly into the sauce using a spider strainer or slotted spoon. Incorporate pasta cooking water and grated cheese, tossing carefully to ensure complete coating. Allow mixture to simmer for 2 minutes, helping sauce reach desired consistency and pasta achieve perfect tenderness.
- Plate the dish by garnishing with additional cheese, strategically placed crispy shallots, and a generous sprinkle of freshly cracked black pepper. Serve immediately while piping hot for optimal flavor and texture.
Notes
- Precision matters when frying shallots, so watch closely and stir frequently to prevent burning and achieve an even golden color.
- Use room temperature cream to help the sauce blend smoothly and prevent potential curdling when mixing with hot ingredients.
- Choose high-quality prosciutto for deeper flavor complexity, preferably thinly sliced and cut into small pieces for even distribution.
- Gluten-free version works perfectly by substituting regular fettuccine with gluten-free pasta made from rice or chickpea flour, maintaining the dish’s authentic texture and taste.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 24
- Calories: 259
- Sugar: 1 g
- Sodium: 209 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 20 mg