Hay and Straw Pasta
(Paglia e Fieno)
By Wolfgang Puck
1 tablespoon olive oil
1 tablespoon butter
1/2 cup finely minced
onion
4 ounces prosciutto,
julienne
1 cup heavy cream
Salt
Freshly ground black
pepper
1 cup fresh peas
6 ounces fresh egg
fettuccine
6 ounces fresh spinach
fettuccine
1/2 cup grated Parmesan
In a large stockpot, bring
salted water to a rapid boil.
In a large saute pan over
medium heat, add the olive oil and butter. When the butter
is melted, add the onions and saute until translucent, but
not browned, about 1 minute. Add the prosciutto and cook 1
more minute, stirring. Add the cream and bring to a simmer.
Simmer until the sauce is just thick enough to lightly coat
the back of a spoon. Season, to taste, with salt and black
pepper. Add the peas and remove from the heat.
Cook the pasta to al dente.
Return the sauce to the heat. Drain the pasta and add it to
the sauce. Toss well and season with salt and pepper.
Finish with parmesan and more cracked black pepper.